Tuesday, January 24, 2012

bruschetta with herbed cream cheese

This recipe was inspired by an idea on the back of a salmon package. I took it to a different level  by using what I had on hand. I "stole" a little smoked salmon that was waiting around for another recipe. I was also excited that our parsley survived all the snow. It was a very welcome addition!

1 whole wheat baguette, cut into 1/4-1/2 inch slices
olive oil

8 oz. cream cheese
2 Tbsp. fresh herbs (I used basil, oregano, and parsley)
1-2 cloves garlic, minced

4 roma tomatoes, diced
1/8 cup. pesto (jarred or freshly prepared)
1/2 tsp. salt
pepper to taste
1/8 cup fresh parmesan, finely grated

3-4 oz smoked salmon (optional but super delicious) sliced into small pieces
fresh parsley, chopped

1. Preheat oven to 350. Brush bread slices with olive oil and toast in oven for about 7 minutes.
2. Combine cream cheese, herbs, and garlic.
3. Combine tomatoes, pesto, salt, pepper, and parmesan and mix well.
4. Spread cream cheese mixture on toasted bread slices. Spoon tomato mixture on top. Place salmon on next and finish with fresh parsley.

makes at least 8 appetizer servings.

No comments:

Post a Comment