Monday, July 12, 2010
1 loaf (1 lb) baguette French bread, cut into 30 (1/4-inch) slices
2 tablespoons olive or vegetable oil
1/2 cup chive-and-onion cream cheese spread (from 8-oz container)
1/2 lb thinly sliced prosciutto (from deli)
1/4 teaspoon coarsely ground pepper
4 plum (Roma) tomatoes, thinly sliced
Bottled Bruschetta (such as Bellino or another brand)
1. Heat oven to 375°F. Brush both sides of bread slices with oil. Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.
2. Spread cream cheese over each bread slice. Top with Prosciutto; sprinkle with pepper. Top some with a tomato slice and some with Bruschetta sauce.
Recipe by Laura Spear and Donna Mcgonigal (adapted from a roast beef bruschetta recipe) Photo by Donna Mcgonigal