Creamy Bruschetta Spread Food

BRUSCHETTA CHICKEN

Steps:

• Place chicken breasts in a large resealable plastic freezer bag, one at a time. Lightly pound chicken breasts to an even thickness of about 3/4-inch. Combine oil, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour half of the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
• Preheat grill to medium heat or about 350 degrees F. Combine remaining marinade with diced tomatoes and red onion; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 4 to 6 minutes per side or until cooked through. Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately.

CREAMY BRUSCHETTA DIP

Steps:

• Mix reduced-fat cream cheese, basil and garlic until blended. Spread into 7- to 8-inch circle on serving plate, with center slightly indented to form rim around outer edge. Set aside.
• Combine tomatoes, cucumbers, onions, olives and dressing; spoon into center of cream cheese mixture.
• Serve as a spread with crackers.

BRUSCHETTA CHEESE SPREAD

Steps:

• Place the cheese spread ingredients into a food processor and pulse until mixed. (Do not mix until completely smooth)
• Scoop the mixture out onto a sheet of plastic wrap, and shape into a ball or oval.
• Refrigerate for 6 hours or overnight.
• Just before serving, heat the olive oil in a skillet over medium heat and add the breadcrumbs.
• Cook the crumbs until golden brown, stirring continually, about 4 to 5 minutes.
• Allow to cool to room temperature.
• Remove the cheese ball from the refrigerator, unwrap, and roll in the breadcrumbs.
• In a small bowl, mix together the garnish ingredients.
• Place the cheese ball onto a large platter and then spoon the garnish on top.
• Grill the bread slices until lightly browned on both sides, then brush with olive oil.
• Arrange the bread slices around the cheese ball and serve immediately.

CREAMY BRUSCHETTA

Steps:

• Heat oven to 350 degrees F.
• Remove peel from garlic and place on a piece of aluminum foil.
• Drizzle with olive oil.
• Wrap up garlic and roast in oven for about 30 minutes, or until soft.
• In a medium bowl, toss tomatoes, basil, onion, minced garlic, olive oil, lemon juice, salt, and chill.
• Remove roasted garlic from the oven.
• Combine garlic with the cream cheese until smooth.
• Slice bread, 1/2-inch thick, on the bias.
• Toast the bread in the oven slightly and set aside.
• Spread cream cheese mixture on the toast and sprinkle with parmesan cheese.
• Return to oven to warm the cheese.
• Remove from the oven and top with tomatoes mixture and serve.

CHEESY BRUSCHETTA SPREAD

Steps:

• In a small bowl, mix cream cheese, pesto, salt and pepper until combined. Transfer to a greased 3-qt. slow cooker. Top with tomatoes and mozzarella cheese. Cook, covered, on low until heated though and cheese begins to melt, 1-1/2-2 hours. If desired, sprinkle with basil. Serve with toasted bread.

PESTO-BRUSCHETTA SPREAD

Steps:

• Heat oven to 400°F.
• Combine first 4 ingredients; spread onto rimmed baking sheet.
• Mix cream cheese spread, mozzarella, pesto and milk until blended; spread onto bottom of 9-inch pie plate.
• Bake tomatoes and cream cheese mixture 10 to 15 min. or until cream cheese mixture is heated through and tomatoes start to burst, stirring tomatoes after 8 min. and removing cream cheese mixture from oven after 10 min.
• Spoon tomatoes over cream cheese mixture. Serve with toast slices.

JOANNE'S CREAMY BRUSCHETTA

Steps:

• Cut bread in 1 inch slices and butter the bottom of each.
• Mix the rest of the ingredients together.
• Put 1 tsp or so of mixture on each slice and place on baking pan.
• Bake at 350 for 10-15 minutes or until melted and the bread is crispy but not like hockey pucks.
• Serve immediately.

CREAMY BRUSCHETTA PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 7 to 8 min. or until done. Mix cream cheese spread, milk and garlic powder until blended. Add to skillet along with the tomatoes; cook and stir 2 to 3 min. or until heated through.
• Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Top with basil.

ORANGE-CREAM BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Segment a blood orange over a bowl; reserve the juice. Toss the segments with 1 tablespoon superfine sugar. Simmer the juice and 1 tablespoon superfine sugar in a saucepan until syrupy. Spread whipped cream on the toast rounds; top with an orange segment and shaved chocolate. Drizzle with the orange syrup.

CREAMY BRUSCHETTA CHICKEN

Steps:

• Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 4 minutes, adding garlic during the last 30 seconds of cook time. Remove and set aside.
• Prepare Knorr® Rice Sides™ - Creamy Chicken flavor in same skillet according to package directions.
• Stir in chicken and tomatoes. Sprinkle with mozzarella and basil.

IN-A-SNAP BRUSCHETTA

Steps:

• In a large bowl, mash the garlic and salt into a paste. Add the tomatoes, pesto, cheese, oil, sugar and pepper. , Spread cream cheese on each baguette slice; top with bruschetta mixture. Garnish with parsley.

BRUSCHETTA FROM THE GRILL

Steps:

• In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes. For mayonnaise spread, in a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside., Grill bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted. Turn bread; spread with mayonnaise mixture. Grill 1-2 minutes longer or until bottoms of bread is toasted. Drain tomato mixture; spoon over tops.

CREAMY BRUSCHETTA SPREAD

Steps:

• Mix the cream cheese spread, basil and garlic until well blended. Spread it in to about a 7-inch circle on a serving plate, keeping the edges higher than the center.
• In a medium mixing bowl, combine tomatoes, cucumbers, onion, olives and Italian dressing. Spoon this mixture into the center of the cream cheese spread.
• Serve with your bruschetta or with fancy crackers.

EASY BRUSCHETTA APPETIZER SPREAD

Steps:

• Spread cream cheese onto bottom of 9-inch pie plate.
• Mix remaining ingredients; spoon over cream cheese.

TRISCUIT CREAMY BRUSCHETTA SPRED RECIPE

Steps:

• Mix cream cheese spread, basil and garlic until well blended. Spread into 7-8-inch circle on serving plate, with center lightly indented to form rim around outer edge. Set aside Combine tomatoes, cucumbers, onions, olives and dressing; spoon into center of cream cheese mixture. Serve as a spread with the crackers.