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