Recipe courtesy of Sandie Bunge
Recipe courtesy of Sandie Bunge
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Bruschetta
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- Total: 50 min
- Prep: 5 min
- Cook: 45 min
- Yield: 12 to 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 256
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 53 mg
- Sodium
- 447 mg
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
- Yield: 12 to 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 256
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 53 mg
- Sodium
- 447 mg
Ingredients
Directions
- Heat oven to 350 degrees F.
- Place garlic on a piece of aluminum foil. Drizzle with oil. Wrap up garlic and roast in oven for about 30 minutes, or until soft. Remove roasted garlic from the oven, remove peel and puree in a food processor until smooth. Place in refrigerator to rest and cool. When cool, combine with the cram cheese.
- Slice bread, 1/2-inch thick, on the bias. Toast the bread slightly and set aside.
- Spread cream cheese mixture on the toast and sprinkle lightly with half of the Romano.
- Return to oven to warm the cheese. Remove from the oven and top with tomatoes. Sprinkle with the remaining Romano. Scatter basil on top of the bruschetta and serve.
