Line a baking sheet with parchment paper. Spread cream cheese evenly over toast slices. Combine Feta and cream cheese until smooth. I reduced the recipe for 1 (just me and my wine) and so only made 4 pieces of bruschetta. Creamy ricotta cheese makes a delicious base for all kinds of crostini. Slice bread, 1/2 inch thick, on the bias. Add the whipped cream cheese and crumbled gorgonzola. If you're feeling savory, drizzle with olive oil and cracked pepper or top with tomato-anchovy salad or roasted broccoli rabe. Olive Oil: Brush the oil over top of each slice of bread. You can either spread the bruschetta on baguette slices or have your guests spread the bruschetta on toasted baguette slices themselves. How to Serve Olive Bruschetta. Lightly brush tops of bread slices with olive oil. Delicious on crackers or with bow-tie pasta to make a savory pasta salad. Remove bread from oven and set aside. Right before serving, spread crostini with cream cheese mixture and top with olive tomato tapenade. Toast the bread slightly and set aside. Bake 10 to 12 minutes or until lightly browned and crisp. Our Olive Bruschetta is a favorite with fresh Mozzarella cheese on fresh-baked Italian bread. Slice basil in ribbons and stir into tapenade. Bruschetta with Cream Cheese, Arugula, Tomato, Pepper and Anchovies O Meu Tempero bread, yellow pepper, olive oil, cream cheese, arugula, garlic and 3 more Summer Sausage Bruschetta Hillshire Farm On top we're also adding son basil and balsamic glaze. We also love adding salty salami, roasted tomatoes, or rosemary-flavored lima beans. I also sliced an italian loaf of bread and broiled it on both sides. It's fresh and has that lovely piece of toasted bread for a base. Put remaining garlic cloves, olives and sun-dried tomatoes in bowl of food processor. Meanwhile, in a small bowl, mix olives, garlic, and dressing. Finely chop the garlic stuffed olives and place in a mixing bowl. Bruschetta Ingredients: Simple ingredients making a sweet and savory appetizer. Directions Preheat oven to 400. Preheat oven to 375° F. Place bread slices on baking sheet. AMAZING! When cool, combine with softened cream cheese. Divide the olive-cheese mixture amongst the bread slices and place them in a single layer on a baking sheet. Mozzarella Cheese: Shredded cheese lays smoothly overtop of the tomato mixture and softens with the warm bread. Place in the oven for about 3 minutes to soften the cheese and warm the olives. I drizzled a lil olive oil over the toasted bread for extra savory flavor. Roma Tomatoes: Freshly diced ripe tomatoes. You can make olive bruschetta the day before serving and place it in an airtight container. Lightly brush one side of each bread slice with olive oil. A medley of green olives, cauliflower, celery, carrots, roasted red peppers, banana peppers, olive oil, capers, oregano, granulated garlic & crushed red peppers. Serve immediately. Place in refrigerator to rest and cool. Want to go sweet? Baguette: Slice the bread into thin even slices. Make sure it is room temperature when you’re ready to serve. This cream cheese and tomato bruschetta we have an extra texture from the smoothness of the cheese making it extra interesting. Pulse until coarsley chopped but not pureed. 2 Tbsp olive oil for brushing, in a small bowl 1 Tbsp fresh basil, minced (optional) 1 tub or block of cream cheese 1 jar sliced roasted red peppers, drained. Drizzle with olive oil. That is all it needed--cheese tomato fresh basil and fresh garlic. Combine thoroughly. Wrap up garlic and roast in oven for about 30 minutes, or until soft. Remove roasted garlic from the oven, remove peel and puree until smooth. If there's a tasty appetizer that everyone enjoys it's bruschetta.