Brochetta (Not Bruschetta) |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 24 |
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No, not a typo. Don't know where the name came from. The addition of cream cheese and Romano cheese puts a spin on traditional Bruschetta. Think garlic cheese toast plus tomatoes and basil. You could mix the garlic puree in with the cream cheese or stir the garlic in with the tomatoes. Ingredients:
6 garlic cloves |
olive oil |
1 loaf french bread |
1 (16 ounce) package cream cheese |
1 cup romano cheese, freshly grated |
1 cup chopped tomato |
1 bunch basil, leaves chopped |
fresh ground black pepper, to taste |
salt, to taste |
Directions:
1. Heat oven to 350°F.
2. Place garlic on a piece of aluminum foil. Drizzle with oil. Wrap up garlic in foil 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.
3. Slice bread, 1/2-inch thick, on the bias. Toast the bread slightly and set aside.
4. Spread cream cheese on the toast and sprinkle lightly with half of the Romano cheese. Return to oven to warm the cheese.
5. Mix together tomatoes and garlic. Season with salt and freshly ground black pepper.
6. Remove the cheese toast from the oven and top with tomatoes. Sprinkle with the remaning Romano cheese. Scatter basil on top of the brochetta and serve.
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