2 Tbsp olive oil for brushing, in a small bowl 1 Tbsp fresh basil, minced (optional) 1 tub or block of cream cheese 1 jar sliced roasted red peppers, drained. Mozzarella Cheese: Shredded cheese lays smoothly overtop of the tomato mixture and softens with the warm bread. Combine Feta and cream cheese until smooth. Bruschetta with Cream Cheese, Arugula, Tomato, Pepper and Anchovies O Meu Tempero bread, yellow pepper, olive oil, cream cheese, arugula, garlic and 3 more Summer Sausage Bruschetta Hillshire Farm Delicious on crackers or with bow-tie pasta to make a savory pasta salad. Remove bread from oven and set aside. I also sliced an italian loaf of bread and broiled it on both sides. Our Olive Bruschetta is a favorite with fresh Mozzarella cheese on fresh-baked Italian bread. Place in the oven for about 3 minutes to soften the cheese and warm the olives. Drizzle with olive oil. Preheat oven to 375° F. Place bread slices on baking sheet. If you're feeling savory, drizzle with olive oil and cracked pepper or top with tomato-anchovy salad or roasted broccoli rabe. I drizzled a lil olive oil over the toasted bread for extra savory flavor. Combine thoroughly. Want to go sweet? When cool, combine with softened cream cheese. Spread cream cheese evenly over toast slices. Slice bread, 1/2 inch thick, on the bias. Creamy ricotta cheese makes a delicious base for all kinds of crostini. Directions Preheat oven to 400. If there's a tasty appetizer that everyone enjoys it's bruschetta. Make sure it is room temperature when you’re ready to serve. On top we're also adding son basil and balsamic glaze. Wrap up garlic and roast in oven for about 30 minutes, or until soft. Put remaining garlic cloves, olives and sun-dried tomatoes in bowl of food processor. Baguette: Slice the bread into thin even slices. Place in refrigerator to rest and cool. Bake 10 to 12 minutes or until lightly browned and crisp. Remove roasted garlic from the oven, remove peel and puree until smooth. AMAZING! This cream cheese and tomato bruschetta we have an extra texture from the smoothness of the cheese making it extra interesting. That is all it needed--cheese tomato fresh basil and fresh garlic. Right before serving, spread crostini with cream cheese mixture and top with olive tomato tapenade. Bruschetta Ingredients: Simple ingredients making a sweet and savory appetizer. Divide the olive-cheese mixture amongst the bread slices and place them in a single layer on a baking sheet. You can make olive bruschetta the day before serving and place it in an airtight container. It's fresh and has that lovely piece of toasted bread for a base. You can either spread the bruschetta on baguette slices or have your guests spread the bruschetta on toasted baguette slices themselves. I reduced the recipe for 1 (just me and my wine) and so only made 4 pieces of bruschetta. Lightly brush one side of each bread slice with olive oil. Finely chop the garlic stuffed olives and place in a mixing bowl. Lightly brush tops of bread slices with olive oil. Olive Oil: Brush the oil over top of each slice of bread. Pulse until coarsley chopped but not pureed. Meanwhile, in a small bowl, mix olives, garlic, and dressing. Line a baking sheet with parchment paper. Add the whipped cream cheese and crumbled gorgonzola. We also love adding salty salami, roasted tomatoes, or rosemary-flavored lima beans. A medley of green olives, cauliflower, celery, carrots, roasted red peppers, banana peppers, olive oil, capers, oregano, granulated garlic & crushed red peppers. Slice basil in ribbons and stir into tapenade. Serve immediately. Toast the bread slightly and set aside. Roma Tomatoes: Freshly diced ripe tomatoes. How to Serve Olive Bruschetta. Italian loaf of bread and broiled it on both sides ricotta cheese makes a delicious for! 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