Cheesy Bruschetta Spread Food

CHEESY BRUSCHETTA SPREAD

Steps:

• In a small bowl, mix cream cheese, pesto, salt and pepper until combined. Transfer to a greased 3-qt. slow cooker. Top with tomatoes and mozzarella cheese. Cook, covered, on low until heated though and cheese begins to melt, 1-1/2-2 hours. If desired, sprinkle with basil. Serve with toasted bread.

BRUSCHETTA CHEESE SPREAD

Steps:

• Place the cheese spread ingredients into a food processor and pulse until mixed. (Do not mix until completely smooth)
• Scoop the mixture out onto a sheet of plastic wrap, and shape into a ball or oval.
• Refrigerate for 6 hours or overnight.
• Just before serving, heat the olive oil in a skillet over medium heat and add the breadcrumbs.
• Cook the crumbs until golden brown, stirring continually, about 4 to 5 minutes.
• Allow to cool to room temperature.
• Remove the cheese ball from the refrigerator, unwrap, and roll in the breadcrumbs.
• In a small bowl, mix together the garnish ingredients.
• Place the cheese ball onto a large platter and then spoon the garnish on top.
• Grill the bread slices until lightly browned on both sides, then brush with olive oil.
• Arrange the bread slices around the cheese ball and serve immediately.

BRUSCHETTA

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

CHEESY BACON BRUSCHETTA

Steps:

• Heat broiler.
• Cook and stir bacon in skillet on medium heat 12 min. or until browned. Remove from skillet with slotted spoon; drain on paper towels.
• Spread bread with mayo. Broil, 4 inches from heat, 1 to 2 min. or until toasted; rub with garlic.
• Cover toast slices with 4 cheese pieces, bacon and tomatoes. Top with remaining cheese pieces; broil 1 min. or until melted.

IN-A-SNAP BRUSCHETTA

Steps:

• In a large bowl, mash the garlic and salt into a paste. Add the tomatoes, pesto, cheese, oil, sugar and pepper. , Spread cream cheese on each baguette slice; top with bruschetta mixture. Garnish with parsley.

BEST EVER BRUSCHETTA

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.