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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Cream cheese and ripe olives add heartiness to the usual bruschetta with tomatoes. The flavors blend beautifully. Ingredients:
24 slices french bread baguette (1/4 inch thick) |
3 tablespoons olive oil |
1 celery rib, chopped |
1/2 cup chopped pimiento-stuffed olives |
1 can (2-1/4 ounces) sliced ripe olives, drained and chopped |
1 tablespoon prepared italian salad dressing |
2 garlic cloves, minced |
3/4 cup spreadable chive and onion cream cheese |
3/4 cup chopped cherry tomatoes |
Directions:
1. Place bread on ungreased baking sheets; brush lightly with oil. Bake at 400° for 3-4 minutes or until lightly browned.
2. Meanwhile, in a small bowl, combine the celery, olives, salad dressing and garlic. Spread cream cheese over toast; top each slice with 2 teaspoons olive mixture. Bake for 6-8 minutes or until heated through. Top with tomatoes. Yield: 2 dozen.
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