Ingredients50 m servings 113 cals
- 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.
Per Serving: 113 calories; 5.5 g fat; 13.2 g carbohydrates; 3.6 g protein; 5 mg cholesterol; 167 mg sodium. Full nutrition
ReviewsRead all reviews 35
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...
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...
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...
Yum! We marinated the tomatoes overnight and they were delicious. Thanks for the recipe!
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...
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