Cheesy Bruschetta Spread Food

CHEESY BRUSCHETTA BITES

Steps:

• Preheat oven to 350 degrees. Place mini fillo shells in and bake for about 5 minutes.
• Chop tomatoes up, place in a bowl and add basil, garlic, balsamic vinegar, olive oil, salt and pepper to taste- stir together and set aside.
• Grab a plastic baggie and a cup or a bowl. Fit the baggie in to the cup so that you can scoop the garlic and herb cheese into it. Fold up like you would a pastry bag and cut the tip off. This makes it easy and quick to get the cheese into shells.
• Evenly pipe a small amount of cheese into each shell.
• Top cheese with a small scoop of bruschetta. Garnish with fresh basil.
• Optional, but delicious if you have the time: Place Cheesy Bruschetta Bites back into a 350 degree oven for 5 minutes just before serving.

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.

EASY BRUSCHETTA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
• Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
• Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

EASY CHEESY BRUSCHETTA

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet and top with tomato mixture. Sprinkle with Parmesan.
• Bake in preheated oven for 8 to 10 minutes or until bottom of bread has browned.
• Allow to cool about 5 minutes before serving.

GIARDINIERA BRUSCHETTA

Steps:

• Place an oven rack in the middle position. Preheat the oven to 450 degrees F.
• Line a baking sheet with aluminum foil. Split the loaf lengthwise and place cut-side-up on the baking sheet.
• In a small bowl, combine the butter, mayonnaise, provolone, oregano, parsley, basil, red pepper flakes, Worcestershire sauce, garlic, salt and pepper and mix with a small rubber spatula until fully combined.
• Spread an even layer of the butter mixture on the cut sides of the bread. Bake until the cheese has dark spots and the edges of the bread are golden brown and crisp, begin checking at 12 minutes. Remove from the oven.
• Scatter the giardiniera all over the bread. Top with Parmesan and fresh herbs. Slice and serve immediately.

CHEESY BRUSCHETTA

Steps:

• Mix tomato, garlic, oil, basil, salt and pepper.
• Place bread on cookie sheet. Broil 2 to 3 minutes or until lightly toasted.
• Spoon tomato mixture on toasted bread; top with 2% Milk Singles. Broil 2 to 3 minutes or until 2% Milk Singles begin to melt. Cut into quarters.

EASY BRUSCHETTA APPETIZER SPREAD

Steps:

• Spread cream cheese onto bottom of 9-inch pie plate.
• Mix remaining ingredients; spoon over cream cheese.

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.

CREAMY BRUSCHETTA SPREAD

Steps:

• Mix the cream cheese spread, basil and garlic until well blended. Spread it in to about a 7-inch circle on a serving plate, keeping the edges higher than the center.
• In a medium mixing bowl, combine tomatoes, cucumbers, onion, olives and Italian dressing. Spoon this mixture into the center of the cream cheese spread.
• Serve with your bruschetta or with fancy crackers.