| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 12 to 18 servings |
Ingredients
- 6 cloves garlic
- Oil
- 1 loaf French bread
- One 16-ounce package cream cheese
- 1 cup Romano, freshly grated
- 1 cup chopped tomatoes
- 1 bunch basil, leaves chopped
Instructions
- Heat oven to 350 degrees F.
- Place garlic on a piece of aluminum foil. Drizzle with oil. Wrap up garlic and roast in oven for about 30 minutes, or until soft. Remove roasted garlic from the oven, remove peel and puree in a food processor until smooth. Place in refrigerator to rest and cool. When cool, combine with the cram cheese.
- Slice bread, 1/2-inch thick, on the bias. Toast the bread slightly and set aside.
- Spread cream cheese mixture on the toast and sprinkle lightly with half of the Romano.
- Return to oven to warm the cheese. Remove from the oven and top with tomatoes. Sprinkle with the remaining Romano. Scatter basil on top of the bruschetta and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 256 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 53 mg |
| Sodium | 447 mg |
Reviews
Followed as written. Didn’t like at all even though I love all of the components. Roasting the tomatoes might help.
This was amazing and really easy to do. What a great variation.
Loved the cream cheese with the roasted garlic.
I never thought to use cream cheese in my brushetta, but it was to die for. I would add a few more cloves of the roasted garilc.
This was my first attempt at Bruschetta and this is an amazing recipe. Easy but VERY good. I will make again.
I made this recipe, and served it a fairly large gathering at our house recently, it was GREAT. The garlic mixed with the cream cheese and topped with basil really stood out. GREAT job!!!
All my guests enjoyed this version of bruschetta. It was delicious! I will make it again!