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