Three Cheese Bruschetta - Kitchen Chatters
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Healthy Appetizers

Three Cheese Bruschetta


  • 2 tablespoons olive oil
  • 4 ripe Roma tomatoes, deseeded and chopped
  • 3 tablespoons fresh basil leaves, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1/2 (8 ounce) package cream cheese, softened
  • 1 (4 ounce) package herbed feta, crumbled
  • 1  loaf sourdough bread, ½ inch sliced
  • 8 ounces shredded mozzarella cheese


Preheat oven to 350 degrees F.

Add olive oil to a medium sized skillet on medium high heat.  Add chopped tomatoes, fresh basil, garlic, and balsamic; gently sauté for about 5 minutes.

In a separate bowl mix together cream cheese and feta crumbles until well incorporated.

Set sliced sourdough bread on a baking sheet and lightly toast in preheated oven (make sure to keep a watchful eye on your bread, as you don’t want to over toast it!).  Once removed from the oven, evenly spread cream cheese/feta mixture over each slice, top with tomato mix and a bit of mozzarella.  Optional: To melt the mozzarella, your bruschetta slices can be placed back into the oven for a quick minute or two.

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