Savory bruschetta

Yield: 24 Servings

Measure Ingredient
¼ cup Olive oil
1 \N Clove garlic, minced
1 \N Loaf French bread, cut in
\N \N Half lengthwise
1 pack Cream cheese, softened
3 tablespoons Grated parmesan cheese
2 tablespoons Chopped pitted olives
1 cup Chopped plum tomatoes
\N \N Fresh basil leaves

Mix oil and garlic; spread on cut surfaces of bread. Bake at 400F for 8 - 10 minutes or until toasted. Cool Mix cream cheese and parmesan cheese with electric mixer on medium speed until blended. Stir in olives. Spread on cooled bread halves. Top with tomatoes and basil leaves. Cut diagonally into slices. Makes 2 dozen. ch

Similar recipes