Cream cheese bruschetta

Name: Cream cheese bruschetta
Ingredients: 4 slices whole-wheat or graham bread (140 g); 100 g chili-flavored cream cheese; 50 g feta-style cheese; 2 medium tomatoes (300 g); 60 g grated cheese; 1 teaspoon dried dill; 2 bell peppers of different colors (200 g); 1/4 teaspoon salt; 1/4 teaspoon ground pepper

Appetizers - Cream cheese bruschetta by Nora N. - Recipia

Cream cheese bruschetta is baked at 170°C until the edges of the bread are golden and the cheese has melted. Feta-style cheese mixed into the chili cream cheese gives it a salty, slightly spicy layer, while thinly sliced tomatoes and peppers go on top. I choose whole-wheat bread rather than graham bread for its more pronounced flavor. Prep: 15 minutes. Cook: 25 minutes. Total time: 40 minutes. Servings: 2. About 550 kcal and 24 g protein per serving.

Ingredients

4 slices whole-wheat or graham bread (140 g)
100 g chili-flavored cream cheese
50 g feta-style cheese
2 medium tomatoes (300 g)
60 g grated cheese
1 teaspoon dried dill
2 bell peppers of different colors (200 g)
1/4 teaspoon salt
1/4 teaspoon ground pepper

Preparation

1. Heat the oven to 170°C for 10 minutes and line a baking tray with parchment paper. 2. Mix the cream cheese with the crumbled feta-style cheese, salt and pepper. Wash and thinly slice the tomatoes and peppers. 3. Spread the mixture over the 4 slices of bread and arrange them on the tray. Put a tomato slice on each one, sprinkle with the grated cheese and dried dill, then add the pepper slices. 4. Bake the bruschetta for 10-15 minutes, until the edges of the bread are golden and the cheese has melted.

Notes

They keep in the fridge for up to 3 days, but the bread softens, so they’re best fresh from the oven. Denser whole-wheat bread holds the topping well; thin slices soften more quickly under the tomatoes. If the tomatoes are very juicy, pat the slices dry with a paper towel before placing them on the bread. If the feta-style cheese is very salty, add just a pinch of salt to the mixture and taste it before spreading. Like a warm sandwich with the topping on show, they go well with a simple green salad. For a mild version, replace the chili cream cheese with 100 g plain cream cheese. Contains gluten and dairy.