Basil Cream Cheese Bruschetta
- 12 slices (each about ½-inch thick) rye bread
- ¼ cup unsalted butter, softened
- 1-½ cups ripe tomatoes, seeded and chopped
- ½ cup pitted olives, chopped
- ¼ cup green onions, thinly sliced
- salt and pepper
- 6 ounces cream cheese, softened
- 2 tablespoons fresh basil, finely chopped
- Spread one side of each baguette slice with butter. Arrange on an ungreased cookie sheet and toast on a preheated 350°F oven until lightly browned. Remove cookie sheet. Leave oven on.
- Combine together tomatoes, onions, and olives. Season with salt and pepper to taste. Chill until needed.
- Combine together cream cheese and basil. Spread over buttered side of toast. Return to cookie sheet and bake for 8 to 10 minutes or until cheese just begins to melt. Remove cookie sheet from oven and spoon vegetable mixture on top of cream cheese layer. Serve immediately.
- You can also place the vegetable mixture in a bowl and set over a large serving platter paired with a serving spoon. Arrange toasted baguette slices with cream cheese topping around bowl. Serve.
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