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My review
Nikol's Garlic Bruschetta
Nikol
"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."
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Ingredients
50 m servings 113 calsOriginal recipe yields 12 servings
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Directions
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- 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.
- Preheat oven to 350 degrees F (175 degrees C). Spread the bread slices in a single layer on a large baking pan.
- Bake in the oven until golden, about 10 minutes. Remove to cool on a wire rack.
- 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.
Nutrition Facts
Per Serving: 113 calories; 5.5 g fat; 13.2 g carbohydrates; 3.6 g protein; 5 mg cholesterol; 167 mg sodium. Full nutrition
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Reviews
Read all reviews 35Most helpful
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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 thems...
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 st...
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 b...
1/30/2011
Yum! We marinated the tomatoes overnight and they were delicious. Thanks for the recipe!
1/4/2011
This is an amazing recipe. The garlic and herb cheese is the key ingredient....Served it at our NYE party and everyone raved about it...
3/17/2010
This is so good, as good as our favorite Italian restaruant. The only change I made was used parmasean cheese instead of soft cheese. Will be making again soon! Thanks