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–+ servings
cream cheese tomato bruschetta

Tomato Cream Cheese Bruschetta

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Prep Time 15 minutes
Cook Time 8 minutes
Resting Time 5 minutes
Total Time 28 minutes
Course Appetizer
Cuisine Italian
Servings 12 pieces

Equipment

  • 1 Baking sheet
  • 1 Mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Serrated knife
  • 1 Spoon
  • 1 pastry brush
  • 1 microplane or grater

Ingredients
  

  • 1 baguette large, sliced into 12 1/2-inch slices
  • 2 tablespoon olive oil extra-virgin
  • 1 cup cherry tomatoes halved
  • 1 tablespoon red onion finely minced
  • 1 tablespoon fresh basil finely chopped
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper freshly ground
  • 8 ounce cream cheese softened
  • 1 clove garlic grated
  • 1 tablespoon lemon zest finely grated
  • 2 tablespoon milk or cream to loosen cream cheese
  • 2 tablespoon Parmesan cheese finely grated (optional)
  • 1 pinch red pepper flakes (optional)

Instructions
 

  • Preheat the oven to 400°F (200°C) and arrange the baguette slices on a baking sheet.
  • Brush both sides of each slice lightly with olive oil.
  • Toast the bread in the oven for 6–8 minutes, flipping halfway, until golden and crisp at the edges.
  • In a mixing bowl, combine cherry tomatoes, red onion, basil, balsamic vinegar, salt, and black pepper, then set aside to marinate.
  • In a small bowl, beat the softened cream cheese with garlic, lemon zest, and milk or cream until smooth and spreadable.
  • Stir in Parmesan and red pepper flakes if using.
  • Let the toasted baguette slices rest 5 minutes to cool slightly so the spread won’t melt.
  • Spread a generous layer of the cream cheese mixture on each toast.
  • Spoon the tomato mixture evenly over the cream cheese.
  • Garnish with a few extra basil ribbons and serve immediately.

Notes

Use day-old baguette for better crunch, and slice evenly to ensure uniform toasting. If your tomatoes are extra juicy, drain briefly to prevent soggy tops. For make-ahead, mix the cream cheese spread up to 2 days in advance and refrigerate, then bring to room temperature before spreading. You can grill the bread instead of baking for a smoky note, and swap basil for chives or parsley if needed. Finish with a drizzle of good olive oil or a few drops of aged balsamic just before serving for added sheen and flavor.
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