Sun-Dried Tomato and Bacon Bruschetta

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1 small baguette
¼ cup olive oil
1 clove garlic, smashed.
4 ounces cream cheese
2 Tbsp cream
¼ cup sun-dried tomato pesto
4 ounces crisp-cooked, crumbled bacon
1 Tbsp finely-chopped parsley
salt and pepper, to taste


1. Preheat oven to 400 degrees.
2. In small saucepan combine the olive oil and garlic and simmer for 10 minutes. Discard the garlic.
3. Slice bread on diagonal about ½ inch thick. Brush with garlic infused olive oil and season with salt and pepper. Place the bread on parchment lined sheet pan and toast until crispy on the outside and slightly soft on the inside.
4. Whip cream cheese and cream until light and fluffy. Fold in 2 Tbsp pesto. Spread cream cheese mixture over the cooled bread and top with pesto. Garnish with bacon and parsley.

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