Tomato bruschetta with creamy garlic and herb cream cheese
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- Serves:
- 4-6
- Prep time:
- 15 minutes
- Cooking time:
- 5 minutes
- Level of Difficulty:
- Easy
- Cuisine:
- Italian
- Function:
- NEFF Grill
Ingredients
Cream garlic and herb cream cheese
| 100 g Neufchatel cheese (cream cheese) | |
| 2 tbsp olive oil | |
| 1 clove garlic, peeled and crushed | |
| 1 tbsp chopped parsley | |
| 1 tbsp chopped chives | |
| 1 tbsp chopped basil | |
| Zest of 1 lemon | |
| Salt | |
| Black pepper |
Tomato bruschetta
| 4 ripe large tomatoes, diced | |
| 1 clove garlic, finely chopped | |
| ½ cup fresh basil leaves, finely sliced | |
| 2 tbsp olive oil | |
| Salt | |
| Black pepper |
Bread base
| 8 thick slices of bread, day old is best | |
| Balsamic glaze, to drizzle | |
| Extra olive oil, to drizzle |
Make extra creamy garlic and herb cream cheese and serve with baked potatoes. Bruschetta makes a great shared entrée, snack or brunch item.
Tomato bruschetta is even better when served with a homemade ‘Boursin’. Boursin is a creamy garlic and herb cream cheese that goes so well with ripe juicy tomatoes.
Method
Combine the Neuchatel cheese, oil, garlic, herbs, zest, salt and pepper in a bowl of a food processor and process until smooth. Place in a container and refrigerate until required.
Mix together the tomato, garlic, basil and oil in a medium bowl. Season to taste with salt and pepper. Let stand at room temperature while preparing the toast.
Preheat oven on Grill, large area to 275⁰C. Place the bread on the wire rack place over an enamel tray. Insert tray in the oven on shelf position 4. Toast the bread on both sides until golden brown, about 5 minutes.
Spread each piece of bread with the garlic and herb cream cheese. Top generously with the prepared tomato mixture. Place bruschetta on serving plates or platter and garnish with balsamic glaze and extra olive oil.
Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Authors Bio:
As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.
