Basil Cream Cheese Bruschetta Recipe
Basil Cream Cheese Bruschetta Recipe photo by Taste of Home
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Basil Cream Cheese Bruschetta Recipe

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This appealing appetizer takes classic bruschetta to new heights. Instead of olive oil, these savory treats are spread with reduced-fat cream cheese, then topped with tomato, green onion and ripe olives.—Michelle Wentz, Fort Polk, Louisiana
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings


  • 12 slices French bread (1/2 inch thick)
  • 1/2 cup chopped seeded tomato
  • 2 tablespoons chopped green onion
  • 1 tablespoon chopped ripe olives
  • 4 ounces reduced-fat cream cheese
  • 1 tablespoon minced fresh basil

Nutritional Facts

1 each: 81 calories, 3g fat (2g saturated fat), 7mg cholesterol, 164mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.


  1. Place bread on an ungreased baking sheet. Broil 6-8 in. from the heat for 3-4 minutes or until golden brown. Meanwhile, in a small bowl, combine the tomato, onion and olives; set aside.
  2. Combine cream cheese and basil; spread over the untoasted side of bread. Broil 3 minutes longer or until cheese is melted and edges are golden brown. Top with tomato mixture. Serve warm. Yield: 1 dozen.
Originally published as Basil Cream Cheese Bruschetta in Taste of Home April/May 2006, p22

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katlaydee3 User ID: 3741999 58602
Reviewed Apr. 13, 2014

"Delicious and different bruschetta, I will definitely be making this again."

nolasadie User ID: 6633525 54491
Reviewed Apr. 7, 2012

"Love!! Very easy to make and is delicious!"

chaicook User ID: 6458299 102679
Reviewed Jan. 16, 2012

"Loved this recipe."

kristinscotth User ID: 2609242 206132
Reviewed Apr. 19, 2010

"Bruschetta is one of my favorite appetizers to serve at parties, and I've tried several different recipes, and this one is one of my favorites and a favorite amongst our friends who have tried all my different recipes. It IS best warm, and I love the fresh basil. Definitely recommend this recipe."

Edith1124 User ID: 30300 54260
Reviewed Jan. 10, 2010

"Easy and impressive appetizer. Best when warm but delicious anytime!"

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