One of my favorite foods is bruschetta. Sometimes on a Friday or Sunday evening, instead of making dinner, we choose to just have a plate of bruschetta. When I saw this in a Taste of Home magazine from 2015 (ok, I have been kinda busy and am just sitting down to go through some old magazines) I knew this would be our dinner next time we went for a little healthier dinner than running to Baskin-Robins for a hot fudge sundae. Yes we do that about once a month, nothing like a gorgeous hot fudge sundae for dinner….try it sometime. It will make your heart sing.
1/4 cup olive oil
1 teas lemon juice
1/2 teas seasoned salt (such as Lawry’s)
1/2 teas pepper
1/4 teas garlic powder (I will use probably about 3 cloves as we just cannot get enough garlic, hum…I wonder why we don’t have many friends?)
4 plum tomatoes, finely chopped
1/2 cup finely chopped sweet onion
2 tables minced fresh basil
1 carton (8 oz) spreadable chive and onion cream cheese
24 slices French bread (1/4″ thick)
2 cups (8 oz) shredded mozzarella cheese
Additional minced fresh basil
Preheat oven to 425. In a small bowl, wish the olive oil, lemon juice, salt, pepper, garlic powder until blended. Stir in tomatoes, onion and 2 tables fresh basil
Spread cream cheese over French bread slices and place on greased baking sheets. Top with tomato mixture; sprinkle with shredded mozzarella cheese.
Bake 7-9 min or until mozzarella cheese is melted. Sprinkle with additional minced fresh basil if desired.