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