That is all it needed--cheese tomato fresh basil and fresh garlic. Add the whipped cream cheese and crumbled gorgonzola. Wrap up garlic and roast in oven for about 30 minutes, or until soft. Roma Tomatoes: Freshly diced ripe tomatoes. When cool, combine with softened cream cheese. We also love adding salty salami, roasted tomatoes, or rosemary-flavored lima beans. You can either spread the bruschetta on baguette slices or have your guests spread the bruschetta on toasted baguette slices themselves. Divide the olive-cheese mixture amongst the bread slices and place them in a single layer on a baking sheet. This cream cheese and tomato bruschetta we have an extra texture from the smoothness of the cheese making it extra interesting. Lightly brush one side of each bread slice with olive oil. I also sliced an italian loaf of bread and broiled it on both sides. Directions Preheat oven to 400. On top we're also adding son basil and balsamic glaze. Right before serving, spread crostini with cream cheese mixture and top with olive tomato tapenade. Lightly brush tops of bread slices with olive oil. Baguette: Slice the bread into thin even slices. You can make olive bruschetta the day before serving and place it in an airtight container. Place in refrigerator to rest and cool. 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 reduced the recipe for 1 (just me and my wine) and so only made 4 pieces of bruschetta. AMAZING! Meanwhile, in a small bowl, mix olives, garlic, and dressing. Preheat oven to 375° F. Place bread slices on baking sheet. Place in the oven for about 3 minutes to soften the cheese and warm the olives. Remove bread from oven and set aside. Finely chop the garlic stuffed olives and place in a mixing bowl. Serve immediately. How to Serve Olive Bruschetta. Bruschetta Ingredients: Simple ingredients making a sweet and savory appetizer. Mozzarella Cheese: Shredded cheese lays smoothly overtop of the tomato mixture and softens with the warm bread. Make sure it is room temperature when you’re ready to serve. 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 Toast the bread slightly and set aside. Want to go sweet? If you're feeling savory, drizzle with olive oil and cracked pepper or top with tomato-anchovy salad or roasted broccoli rabe. A medley of green olives, cauliflower, celery, carrots, roasted red peppers, banana peppers, olive oil, capers, oregano, granulated garlic & crushed red peppers. Slice basil in ribbons and stir into tapenade. Delicious on crackers or with bow-tie pasta to make a savory pasta salad. Creamy ricotta cheese makes a delicious base for all kinds of crostini. 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