Ingredients
2 large garlic cloves1/2 teaspoon salt3 cups finely chopped Roma tomatoes, seeds removed or 1 can (28 ounces) petite diced tomatoes, well drained1/4 cup prepared pesto1/4 cup shredded Parmesan cheese2 tablespoons olive oil1/2 teaspoon sugar1/4 teaspoon pepper1 tub (8 ounces) cream cheese with herbs1 baguette, sliced 1/4 inch thick, brushed with olive oil and toastedItalian parsley leaves or minced fresh parsley
Preparation
In a large bowl, mash the garlic and salt into a paste. Add the tomatoes, pesto, cheese, oil, sugar and pepper.
Spread cream cheese on each baguette slice; top with bruschetta mixture. Garnish with parsley.
