nikol's garlic bruschetta

nikol's garlic bruschetta
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons chopped fresh basil
  • 2 cloves garlic, minced
  • 7 roma (plum) tomatoes, chopped
  • salt and ground black pepper to taste
  • 1 sourdough baguette, cut into 1/2 inch thick slices
  • 1 (4 ounce) package semi-soft cheese with garlic and herbs (such as Alouette®)


  1. Whisk together the olive oil, balsamic vinegar, basil, and garlic in a bowl. Stir in the chopped tomatoes; season to taste with salt and pepper. Cover; place in the refrigerator to marinate for 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Spread the bread slices in a single layer on a large baking pan.
  3. Bake in the oven until golden, about 10 minutes. Remove to cool on a wire rack.
  4. When the bread is cool, spread the semi-soft cheese evenly over each slice. Using a slotted spoon, spoon some of the tomato mixture over each slice.

03/24/2017
nikol's garlic bruschetta, Cheese recipe PT10M PT2H 6 435 calories

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