Cream cheese, tomatoes and balsamic vinegar give this tasty bruschetta a creamy, zingy twist. Get a loaf of French bread and win some fans!
What You Need
Original recipe yields 16 servings
1 French bread baguette (1 lb.), cut into 16 slices
2 cloves garlic, halved
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
24 cherry tomatoes, cut in half
1/2 cup slivered red onion s
2 Tbsp. HEINZ Balsamic Vinegar
2 Tbsp. olive oil
1 tsp. brown sugar
1/8 tsp. pepper
1/4 cup fresh basil leaves (about 8), torn
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Let's Make It
Heat oven to 400°F.
Place bread slices in single layer on baking sheet. Bake 3 to 4 min. on each side or until toasted on both sides. Rub with garlic. Cool.
Spread toast slices with reduced-fat cream cheese; top with tomatoes and onions.
Whisk vinegar, oil, sugar and pepper until blended; drizzle over toast slices. Top with basil.
Substitute 3/4 cup thin roasted red pepper strips for the halved tomatoes.
Substitute 2 Tbsp. KRAFT Balsamic Vinaigrette Dressing for the vinegar mixture.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.