Description
This sun dried tomato bruschetta is creamy, savory, and full of Mediterranean flavor. It is an easy appetizer perfect for gatherings and snacking.
Ingredients
- 1/2 cup sun dried tomatoes in oil drained and finely chopped
- 4 ounces cream cheese softened
- 2 tablespoons mayonnaise
- 1 small garlic clove finely grated
- 1 tablespoon lemon juice
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 baguette sliced into 1/2 inch pieces
- 2 tablespoons olive oil
Instructions
- Heat oven to 375°F and arrange baguette slices on a large baking sheet.
- Brush both sides lightly with olive oil and bake for 10 to 12 minutes, turning once, until golden and crisp.
- In a medium bowl, mix cream cheese and mayonnaise until smooth and spreadable.
- Add sun dried tomatoes, garlic, lemon juice, salt, and black pepper and stir until evenly combined.
- Spread a generous layer of the tomato mixture over each toasted baguette slice.
- Arrange on a serving platter and serve immediately or refrigerate up to 4 hours before serving.
Notes
- Bring the spread to room temperature for 10 minutes before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean