Bruschettas

 

Bruschettas are a quick and easy fix for the proverbial appetizer issue. They can be done with many

different ingredients and breads. Here are a few

 

2 tablespoons olive oil

4 tomatoes, seeded and chopped

3 tablespoons chopped fresh basil leaves

2 cloves garlic, peeled and chopped

1/2 (8 ounce) package cream cheese, softened

1 (4 ounce) package herb and garlic feta, crumbled

1 (1 pound) loaf sourdough bread, thickly sliced

1 (8 ounce) package shredded mozzarella cheese

 

Heat the olive oil in a medium saucepan over medium heat.

Mix in tomatoes, fresh basil leaves and garlic.

Cook and stir until heated and slightly tender, about 5 minutes.

In a small bowl, blend cream cheese with herb and garlic feta.

In a toaster or an oven heated to 350 degrees F (175 degrees C), lightly toast the sourdough bread slices.

Spread toasted bread slices with the cream cheese blend. Top with tomato mixture. Sprinkle with desired   amount of mozzarella cheese.

 

Smoked Salmon and Brie on sourdough with chives

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Balsamic - 8 roma (plum) tomatoes, fresh basil, shredded Parmesan, fresh garlic, balsamic vinegar, olive oil,  salt, pepper and French baguette.

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French onion – on French bread with French onion soup mix, sautéed onions, cream cheese and mozza

 

Note: You may use roasted chicken, pork, or any other ingredients. Experiment with flavors and textures.