Bruschetta with tomato and garlic cream cheese, olives, feta and basil

January 19, 2012 (Last Updated: January 11, 2019)
Bruschetta with tomato and garlic cream cheese, olives, feta and basil recipe

 

TO DRINK: Pair the bruschetta with tomato and garlic cream cheese, olives, feta and basil with Thelema Mountain Red as a lighter-styled, fresh red wine always works with tomato dishes. 

Bruschetta with tomato and garlic cream cheese, olives, feta and basil

Ingredients

  • Cream cheese
  • 180g baby tomatoes
  • 5 garlic cloves, skins kept on
  • 5ml (1 tsp) sugar
  • 15ml (1 tbsp) olive/avocado oil
  • 1 rosemary stalk
  • salt and freshly ground black pepper, to taste
  • 250g sweet chilli or plain cream cheese
  • 4 thick slices of ciabatta, grilled
  • 250ml (1 cup) pitted black olives
  • 1½ round of feta, crumbled
  • handful of fresh basil leaves

Instructions

1

Preheat the oven to 220°C. Toss together the tomatoes, garlic, sugar, oil and rosemary. Roast for about 10 – 15 minutes. Season and cool.

2

Remove the garlic skins and mix with the cheese and tomatoes. Season.

3

Spread the mixture onto the bread, top with the olives, feta and fresh basil.

 

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