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Tomato & Balsamic Bruschetta   Empty Tomato & Balsamic Bruschetta

Post by amybyrd21 on Mon Apr 09, 2012 8:07 am

Tomato & Balsamic Bruschetta

16 servings

1 loaf French bread (16 oz.), cut into 16 slices
2 cloves garlic, halved
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
16 cherry tomatoes, halved
1/2 cup slivered red onions
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 tsp. brown sugar
1/8 tsp. each Salt and pepper
1/4 cup fresh basil leaves (about Cool, torn

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 with cream cheese; top with tomatoes and onions.
Whisk vinegar, oil, sugar, salt and pepper until well blended. Drizzle over toast slices; top with basil.

Kraft Kitchen Tips
Substitute 3/4 cup thin roasted red pepper strips for the halved tomatoes.

Substitute 2 Tbsp. KRAFT Balsamic Vinaigrette Dressing for the vinegar mixture.

Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
@waylandcook on twitter

Posts : 1820
Join date : 2009-05-09
Age : 46
Location : wayland springs tn

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