BASIL CREAM CHEESE BRUSCHETTA
This appealing appetizer takes classic bruschetta to new heights. Instead of olive oil, these savory treats are spread with reduced-fat cream cheese, then topped with tomato, green onion and ripe olives.-Michelle Wentz, Fort Polk, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Place bread on an ungreased baking sheet. Broil 6-8 in. from the heat for 3-4 minutes or until golden brown. Meanwhile, in a small bowl, combine the tomato, onion and olives; set aside. , Combine cream cheese and basil; spread over the untoasted side of bread. Broil 3 minutes longer or until cheese is melted and edges are golden brown. Top with tomato mixture. Serve warm.
Nutrition Facts : Calories 81 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 164mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CREAM CHEESE AND PESTO BRUSCHETTA WITH FRESH BASIL FLOWERS
Steps:
- Wash and cut each tomato into quarters. Place in a pan with a tiny drizzle of olive oil. Allow to cook covered on medium heat for 1 min. Turn the tomatoes and cook for 1 min on each side. Drizzle more oil if you find it necessary. Cook until the tomatoes begin to soften but don't over cook them. Once ready, set aside.
- Toast the bread in toaster or oven if you are making more than two people.
- Spread the creme cheese equally between the slices.
- Add a layer of pesto sauce over the creme cheese topped by 2 pieces of tomatoes.
- Garnish with some freshly chopped basil leaves or some basil flowers, some lightly toasted pinenuts or simply some toasted sunflower seeds. Enjoy
Nutrition Facts : Calories 160 kcal, Carbohydrate 5 g, Protein 3 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 163 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PESTO BRUSCHETTA - PESTO CREAM CHEESE AND TOMATO BRUSCHETTA
Steps:
- Slice the bread into 1/4 inch thick slices.
- Heat a grill pan or regular griddle on medium heat. Once hot, drizzle some olive oil .
- Place the sliced bread and roast for about 1 min or until the side is nice and golden. Flip and cook the other side too until golden brown and crunchy. Remove from heat and keep aside
- Slice the grape tomatoes into round (about 4-5 slice per tomato).
- Apply Pesto (a tsp or as much the bread can hold comfortably) on the crunchy bruschetta slices, top it with some cream cheese (I sliced mine into small rectangles), couple of tomato slices, fresh chopped basil and salt pepper.
- Pesto Bruschetta is ready to serve!!
BRUSCHETTA WITH GOAT CHEESE, ROASTED PEPPER, AND BASIL
Categories Appetizer Bake Goat Cheese Basil Bell Pepper Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Char bell pepper over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/2-inch-wide strips.
- Spread goat cheese on toasts. Top with red pepper strips. Place bruschetta on baking sheet. Bake until warm, about 5 minutes. Top each toast with 2 basil leaves and serve.
PESTO CREAM CHEESE STRAWBERRY BRUSCHETTA
If you're looking for a snack, an appetizer for those summer parties or just a fun relaxing no fuss dinner at home these bruschetta bites will totally be your jam. Full of flavor using only fresh ingredients!
Provided by Joyful Healthy Eats
Yield 20 - 24 bites
Number Of Ingredients 9
Steps:
- Instructions
- Make Homemade Pesto. Set aside.
- Toast baguette slices. (I toasted mine using a panini press. It's easy and a great way to get the kids to help)
- Assemble Bites. Spread Arla Plain cream cheese on toasted baguette, top with a dollop of pesto, and a sliced strawberry.
- To assemble Blueberry Cream Cheese Bites: spread Arla Blueberry cream cheese on toasted baguette, top with a sliced strawberry and fresh sliced basil.
FRESH MOZZARELLA PESTO BRUSCHETTA
Another recipe from a Wisconsin Milk Marketing Board Promotional Pamphlet. I have not tried this yet.
Provided by SrtaMaestra
Categories Lunch/Snacks
Time 20m
Yield 8 bruschetta, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper, and basil. Set aside.
- Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup asiago cheese, and broil 2 minutes, or until golden.
- Spread each roll half with 1 tablespoon pesto, and top with 4 slices of fresh mozzarella. Divide tomatoes evenly over mozzarella, and top with remaining asiago cheese. Serve.
Nutrition Facts : Calories 235.8, Fat 19.5, SaturatedFat 8.4, Cholesterol 44.8, Sodium 429.9, Carbohydrate 2.6, Fiber 0.4, Sugar 1.3, Protein 12.9
FRESH BASIL PESTO
A great recipe for fresh basil pesto with just the right amounts of everything. Even my DH loves it!
Provided by Klantz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 2.1 g, Cholesterol 10.3 mg, Fat 24.3 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 4.8 g, Sodium 186.7 mg, Sugar 0.3 g
PESTO BRUSCHETTA
My daughter came up with this recipe and I'm asked for a copy of it every time I make it. It's easy to switch up the flavor by using different types of pesto. -Shirley Dickstein, Parma, Idaho
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 29 appetizers.
Number Of Ingredients 4
Steps:
- Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.
Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 196mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
OLIVE, PESTO AND BRUSCHETTA CHEESE TORTA
Serve this festive dip recipe for Olive, Pesto and Bruschetta Cheese Torta at your next gathering. Made with pesto, bruschetta topping and a delightful blend of cheeses and basil, this sophisticated appetizer is a sure hit with partygoers.
Provided by Allrecipes Member
Time 6h30m
Yield 16
Number Of Ingredients 8
Steps:
- Place pesto in a strainer set over a bowl. Let oil drain for 15 minutes; discard oil. Place bruschetta in a strainer set over a bowl. Let juice drain for 15 minutes. Using back of spoon, gently press tomatoes to remove any remaining juice; discard juice.
- Combine olives and garlic in small bowl. Place cream cheese and goat cheese in large mixer bowl. Beat until fluffy.
- Line 1-quart bowl with 2 sheets of plastic wrap that are large enough to allow a generous overhang on all sides of the bowl and covers all of the inside surface of the bowl.
- Spread about 1/3 cup cheese mixture evenly over bottom of prepared bowl. Top with all of olive mixture, spreading evenly. Drop 1/2 cup cheese mixture by spoonfuls over olive mixture and spread gently to cover olives. Top with pesto, spreading evenly. Drop 1/2 cup cheese mixture by spoonfuls over pesto and spread gently to cover pesto. Top with bruschetta, spreading evenly. Drop remaining cheese mixture over bruschetta and spread gently to cover bruschetta. Cover with plastic wrap; refrigerate for at least 6 hours before serving.
- To serve: Remove plastic wrap from top of bowl and invert serving plate over bowl. Turn over and remove bowl; peel off remaining plastic wrap. Top may be smoothed with a knife before serving. Top with basil. Serve with crackers.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 11.1 g, Cholesterol 40.2 mg, Fat 19.8 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 9.7 g, Sodium 402.6 mg, Sugar 1.5 g
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