Mini Bruschetta with cream cheese and balsamic dressing

Fancy a twist on the classic bruschetta? I don’t use onions, instead, I use cream cheese and feta! Rather yummy, and not at all difficult to make;

  1. grab a fresh crusty breadstick and cut about 1.5 – 2cm thick and toast these on a baking tray for 10 minutes @ 180C.
  2. while the bread is cooking, grab a large washed tomato and finely diced it, drizzle a little olive oil it and sprinkle over some dried oregano leaves
  3. spread cream cheese over the bread (once cooked) – You could also add pancetta or smoked salmon if you wish
  4. break off some smaller basil leaves (washed and dried)
  5. spoon on some tomato and olive oil mixture
  6. break up and sprinkle a little feta
  7. add some black pepper
  8. drizzle some balsamic vinegar over the top
  9. serve immediately

How you serve this is up to you, my serving suggestion is shared with a friend or two and a nice bottle of white wine! That’s how this plate was devoured.

Would you like to learn more about food photography? Check out my Table & Plate food photography class, all online and you can do it all at your own pace.

~ Julz

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