Cheesy Garlic Bruschetta

    Cheesy Garlic Bruschetta

    Recipe photo: Cheesy Garlic Bruschetta
    1

    Cheesy Garlic Bruschetta

    (26)
    25min


    25 people made this

    About this recipe: A delicious blend of cheeses grace this appetiser. Cream cheese, Gruyere and Parmesan are blended together with soured cream and garlic, before being spreaded over toasted bread slices.

    Ingredients
    Serves: 16 

    • 230g light cream cheese
    • 6 tablespoons reduced fat soured cream
    • 2 tablespoons light mayonnaise
    • 125g grated Gruyere cheese
    • 4 tablespoons freshly grated Parmesan cheese
    • 2 tablespoons finely chopped parsley
    • 1 tablespoon finely chopped spring onions
    • 2 cloves garlic, peeled and finely chopped
    • 900g French sticks or baguettes, cut diagonally in 2.5cm slices
    • 1/4 teaspoon ground black pepper

    Method
    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Preheat the grill.
    2. In a medium bowl, blend cream cheese, soured cream and mayonnaise with an electric mixer until smooth. Stir in 1/2 the Gruyere cheese, Parmesan cheese, parsley, spring onions and garlic.
    3. Arrange bread slices in a single layer on a medium baking tray. Lightly toast under the grill. Remove from heat.
    4. Spread bread slices with the cream cheese mixture. Sprinkle with remaining Gruyere cheese. Grill under the preheated grill approximately 1 1/2 minutes, until cheese is melted. Remove from heat and sprinkle with ground black pepper.
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    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (20)

    by
    13

    Add a few anchovies... It might freak out the kids, but it makes is more enjoyable.  -  18 May 2002  (Review from Allrecipes US | Canada)

    by
    10

    It definetely needs salt, but the recipe was wonderful. It was a big hit with the kids.  -  29 Dec 2002  (Review from Allrecipes US | Canada)

    by
    9

    I made this last night for as a appetizer along with some other from this site. I did use the full fat ingredients but everyone loved it,thanks.  -  22 Dec 2006  (Review from Allrecipes US | Canada)

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