Good Food

Who knew adding cream cheese to bruschetta would be so good! Hudson calls these "appletizers"! We picked up a few of the tomatoes at Lake Cavanaugh Farms. They have the most delicious produce.

















Bruschetta
6 roma tomatoes or two large tomatoes, chopped
2 cloves minced garlic
1 tablespoon olive oil
1 to 2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup reduced fat cream cheese
1 baguette

Preheat the oven on broiler setting.
In a large bowl, combine tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 20 minutes. Cut the baguette into 3/4-inch slices on the diagonal. Brush bread with olive oil. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Smear each slice with cream cheese. Divide the tomato mixture evenly over the baguette slices.