Bacon and cream cheese bruschetta

Name: Bacon and cream cheese bruschetta
Ingredients: 1 medium baguette (250 g); 1 tablespoon butter (14 g); 4 slices bacon (60 g); 150 g Crefee herb cream cheese; 6 basil leaves (3 g)

Appetizers - Bacon and cream cheese bruschetta by Iris O. - Recipia

Bacon and cream cheese bruschetta is baked until the edges of the bread take on some color. The bacon sits on buttered baguette slices, and the herb cream cheese and basil go on after the bread has cooled a little. I cut the slices about two centimeters thick, so there’s plenty of room for the cream cheese. Prep: 10 minutes. Cook: 7 minutes. Total time: 17 minutes. Servings: 4. Approximately 355 kcal and 13 g protein per serving.

Ingredients

1 medium baguette (250 g)
1 tablespoon butter (14 g)
4 slices bacon (60 g)
150 g Crefee herb cream cheese
6 basil leaves (3 g)

Preparation

1. Preheat the oven to 180°C. Cut the baguette into slices about 2 cm thick and butter them. 2. Arrange the slices on the oven tray lined with baking paper, then place the bacon strips on top. Bake for 5-7 minutes, until the edges of the bread are lightly browned. 3. Let the slices cool a little, then spread on the cream cheese and add the basil cut into strips.

Notes

You can replace the herb cream cheese with 150 g plain cream cheese mixed with 1 tablespoon chopped parsley; the bread contains gluten, and the cream cheese and butter contain dairy. Serve them alongside a tomato salad. Thinner slices brown faster, so check them toward the start of the baking time. A baguette with a springy crumb holds the cream cheese better than a very airy one. If the bacon is salty, don’t add any more salt on top. Cold cream cheese is harder to spread, so take it out of the fridge before using it. Tear the basil leaves into strips just before adding them, as they turn black if they sit cut. You can bake the bread and bacon ahead of time, but add the cream cheese close to serving. Store any leftover bruschetta in the fridge for up to 3 days; the bread softens, so for extra crunch, keep the components separate.