Take olive-studded cream cheese and Parmesan; spread on toasted bread. Top with tomatoes; bake. Add fresh basil and behold: a tasty twist on bruschetta.
What You Need
Original recipe yields 24 servings
1/4 cup olive oil
1 clove garlic, minced
1 loaf (1 lb.) French bread, cut in half lengthwise
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped pitted black olives
1 cup chopped plum tomatoes
1/4 cup chopped fresh basil
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Let's Make It
Preheat oven to 400°F. Mix oil and garlic; spread onto cut surfaces of bread. Bake 8 to 10 minutes or until lightly browned. Cool.
Mix cream cheese and Parmesan cheese with electric mixer on medium speed until blended. Stir in olives.
Spread toasted bread halves with cream cheese mixture; top with tomatoes. Cut into 24 slices to serve. Sprinkle with basil.
Prepare as directed, using 1 can (14-1/2 oz.) diced tomatoes, drained, for the chopped fresh tomatoes.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
2 dozen or 24 servings, 1 slice each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.