Cream Cheese Bruschetta

By Carolanne

Description: Great Host Katie Ferguson says: "This is a family recipe originally given to me from my aunt. I've made this so many times that I've been able to adapt it and make it my own. I also serve the tomato mixture as a dip with garlic toasts."

Ingredients

• 2 pints of tomatoes (cherry, grape, sunburst or a combination), quartered
• 1/2 cup balsamic vinegar
• 2 tablespoons olive oil, plus oil to coat bread (divided)
• 2 to 3 garlic cloves, chopped
• 12 to 14 large fresh basil leaves, chopped
• Sea salt to taste
• Freshly ground pepper to taste
• Focaccia bread, sliced in half (top and bottom; see note)
• Cream cheese, room temperature (see note)
• Freshly grated Parmesan cheese to taste (2 to 3 tablespoons)

Preparation

Step 1

In a bowl, mix together tomatoes, vinegar, 2 tablespoons oil, garlic, basil, salt and pepper. Chill 2 hours.
Preheat oven to 450 degrees.
Brush cut sides of bread lightly with olive oil. Set on a baking sheet and bake in preheated oven 10 to 15 minutes or until golden brown.
To serve: Slice the focaccia into approximately 16 pie-shaped pieces. Spread evenly with cream cheese, then spoon some of the tomato mixture onto each slice. Sprinkle with Parmesan cheese and serve.
Notes: Round focaccia is preferable, but I have also made it with rectangular shaped focaccia.
I have made this dish with both regular cream cheese and also garden vegetable cream cheese spread. I used plain cream cheese for this photo.