Nikol's Garlic Bruschetta

Nikol's Garlic Bruschetta

33
Nikol 3

"Bruschetta makeover is what I call it. The flavor combination with the tomatoes and cream cheese is perfection. This appetizer goes a long way - another crowd pleaser, that's for sure."

Ingredients 50 m {{adjustedServings}} servings 113 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  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 350 degrees F (175 degrees C). Spread the bread slices in a single layer on a large baking pan.
  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 semi-soft cheese evenly over each slice. Using a slotted spoon, spoon some of the tomato mixture over each slice.
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Reviews 33

  1. 53 Ratings

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mrsjandy
5/29/2009

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!

PriLovesFood
5/6/2010

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!

JessB
2/3/2010

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.