Herbed Cream Cheese Bruschetta On Baguette Toasts Recipes

CREAM CHEESE BRUSCHETTA

Steps:

• Preheat the oven to 350°F.
• Slice the baguette into ½-inch thick slices, and place them on a baking sheet. Bake for about 10 minutes until the bread is lightly toasted. Remove from oven and set aside.
• Place the softened cream cheese and basil in a small bowl. Use a spoon to combine. Set aside.
• Place the tomatoes, onions, garlic, basil, and olive oil in a medium bowl. Stir to combine. Taste, and season with salt and pepper.
• Spread approximately 1 tablespoon of basil cream cheese onto each slice of toasted bread. Top with about 1 - 1 ½ tablespoons of bruschetta mixture. If desired, sprinkle with Parmesan cheese.
• Serve immediately. The bruschetta may be stored in the refrigerator for up to 3 days. Store unassembled in separate containers for best results.
• Please see information in the post/article for answers to frequently asked questions.

BASIL CREAM CHEESE BRUSCHETTA

Steps:

• Place bread on an ungreased baking sheet. Broil 6-8 in. from the heat for 3-4 minutes or until golden brown. Meanwhile, in a small bowl, combine the tomato, onion and olives; set aside. , Combine cream cheese and basil; spread over the untoasted side of bread. Broil 3 minutes longer or until cheese is melted and edges are golden brown. Top with tomato mixture. Serve warm.

BRUSCHETTA

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

HERBED CREAM CHEESE BRUSCHETTA ON BAGUETTE TOASTS

Steps:

• Combine cream cheese, garlic powder, marjoram, thyme, and pepper in a food processor until smooth. May be made up to one week in advance. (Bring to room temperature before serving.).
• Preheat broiler or toaster oven broiler. Cover broiler pan or cookie sheet with aluminum foil, folded up at the sides. Broil pepper quarters, peel side up, close to the heat source, until the skin begins to bubble and char. Remove pepper to a closed container until cool enough to handle. The blackened skin will slough off easily; discard it. Pour any juices from the foil and container into a large bowl.
• Into the same bowl, chop or small dice vegetables in proportions that please your eye and palate. Mix well before adding cheese. Swirl in olive oil and vinegar and stir gently so the feta keeps its shape. Season to taste. Allow to rest at room temperature.
• Brush one side of each slice of bread with olive oil. Broil briefly, just until golden. Spread each with herbed cream cheese and a heaping spoonful of relish. Serve immediately.