Bruschetta With Tomatoes, Blue Cheese, and Pecans
photo by under12parsecs
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 3 ounces cream cheese, softened
- 1⁄2 cup crumbled blue cheese
- 2 tablespoons coarsely chopped pecans
- 4 slices bread, crusty, firm-textured, cut about 3/4-inch thick
- 2 garlic cloves, peeled and halved
- 1 large tomatoes, sliced about 1/8-inch thick
- fresh ground pepper
- chopped fresh basil (to garnish) or dried basil (to garnish)
directions
- In a small bowl, mash the cheeses together with a fork, leaving the mixture somewhat chunky.
- Mix in the pecans.
- Preheat the broiler.
- Arrange the bread on a small baking sheet and broil the slices for about a minute on each side, just until golden.
- Watch it carefully so it doesn’t burn.
- Rub one side of each piece of bread with garlic.
- Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top.
- Pepper the tomatoes lightly, then garnish with basil and serve.
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Reviews
-
“Absolutely delicious!” were my DH’s words when I asked him how he liked your bruschetta. We’re definitely tomato & blue cheese lovers, but had never thot to use nuts w/bruschetta. Turned out to be a very pleasing combo. Served this w/a salad & spaghetti Italian dinner & was such a happy 1st effort for the new regions. Thx for posting.
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