Cream Cheese Bruschetta

    (55)
    50 min

    This Italian starter is a little different than the average bruschetta. Garlic and herb cream cheese is spread on toasted bread, then topped with an aromatic tomato topping. It's the perfect finger food for any dinner party.


    58 people made this

    Ingredients
    Serves: 12 

    • 3 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 3 tablespoons chopped fresh basil
    • 2 cloves garlic, finely chopped
    • 7 plum tomatoes, chopped
    • salt and ground black pepper to taste
    • 1 baguette, cut into 1.25cm thick slices
    • 115g cream cheese with garlic and herbs

    Method
    Prep:20min  ›  Cook:10min  ›  Extra time:20min marinating  ›  Ready in:50min 

    1. Whisk together the olive oil, balsamic vinegar, basil and garlic in a bowl. Stir in the chopped tomatoes; season to taste with salt and pepper. Cover; place in the refrigerator to marinate for 20 minutes.
    2. Preheat oven to 180 C / Gas 4. Spread the bread slices in a single layer on a large baking tray.
    3. Bake in the oven until golden, about 10 minutes. Remove to cool on a wire rack.
    4. When the bread is cool, spread the cheese evenly over each slice. Using a slotted spoon, spoon some of the tomato mixture over each slice.

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    Reviews & ratings
    Average global rating:
    (55)

    Reviews in English (34)

    by
    21

    This bruschetta is great! (especially if you like garlic) I brought this to a potluck dinner and kept the cheese spread and tomato mixture separate from the bread and let the guests fix it themselves.... it was a hit! I intend to make it over and over again!  -  29 May 2009  (Review from Allrecipes US | Canada)

    by
    19

    I was forced to use dried basil instead of fresh, but this still turned out great! The cream cheese is not only tasty but practical because it keeps the tomatoes from falling off. I will be sticking to this bruschetta recipe from here on out!  -  06 May 2010  (Review from Allrecipes US | Canada)

    by
    10

    good recipe...I needed something quick to take to a church thing on a weeknight. I used canned tomatoes to cut down on time. The spread cheese is good on this, although you can use a cheaper brand with the same results. I might consider making the tomato mixture way in advance, we had leftovers and the mixture tasted better the next day. I put tiny cubes of mozzarella on top for looks and flavor. If your not eating right away I would suggest you make sure the toast is very hard...the tomato mixture will seep into the toast and make it softer.  -  03 Feb 2010  (Review from Allrecipes US | Canada)

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