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Bruschetta (3) Recipe

Name: Habitat Social Modern Kitchens Bruschetta (3) Recipe
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 6 slices baguette or rustic Italian loaf; 3 tbs extra-virgin olive oil; 1 clove garlic; 0.5 tsp salt; 0.25 tsp black pepper; 12 pieces cherry tomatoes; 6 pieces kumato tomatoes (or additional small tomatoes); 2 tbsp red onion (finely diced); 8 leaves fresh basil leaves (chiffonade + extra for garnish); 1 tbs extra-virgin olive oil; 1 tsp balsamic vinegar (optional, for brightness); 0.25 tsp salt; 0.25 tsp black pepper; 6 tbs house cream cheese (softened); 0.5 tsp lemon zest; 0.25 tsp freshly ground black pepper; 0.125 tsp salt; 2 tbs Parmigiano-Reggiano (freshly grated); 6 leaves fresh basil leaves (small whole for garnish); 0.25 cups microgreens or baby arugula (optional); 1 tsp extra-virgin olive oil (for finishing); 1 tsp balsamic glaze (optional)

Inspired by Habitat Social Modern Kitchen

Time25m

Serves3

Cherry tomato, kumato, house cream cheese, basil, parmigiano.

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Ingredients

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Bruschetta base

6 slices baguette or rustic Italian loaf

3 tbs extra-virgin olive oil

1 clove Garlic

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Tomato topping

12 pieces Cherry tomatoes

6 pieces kumato tomatoes (or additional small tomatoes)

2 tbsp red onion (finely diced)

8 leaves fresh basil leaves (chiffonade + extra for garnish)

1 tbs extra-virgin olive oil

1 tsp balsamic vinegar (optional, for brightness)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Cream cheese spread

6 tbs house cream cheese (softened)

1/2 tsp Lemon zest

1/4 tsp freshly ground black pepper

1/8 tsp Celtic sea salt

Finishing and garnish

2 tbs Parmigiano-Reggiano (freshly grated)

6 leaves fresh basil leaves (small whole for garnish)

1/4 cups microgreens or baby arugula (optional)

1 tsp extra-virgin olive oil (for finishing)

1 tsp balsamic glaze (optional)

Method

Bruschetta base

Prepare and toast bread

Preheat oven to 200°C (400°F). Slice the baguette or loaf into 6 even slices about 1/2 inch thick. Arrange slices on a baking sheet. Brush both sides lightly with 3 tbs extra-virgin olive oil. Toast in the oven for 6–8 minutes until golden and crisp at the edges, flipping once halfway through.

Remove toasted slices from the oven. While still warm, rub the cut side of 1 garlic clove over each slice to infuse a mild garlic aroma. Sprinkle each slice with a pinch of the 0.5 tsp salt and 0.25 tsp black pepper reserved for the base.

Tomato topping

Prepare tomatoes

Wash the cherry and kumato tomatoes. Halve the cherry tomatoes and quarter the kumatos (or halve if small). Place them in a medium mixing bowl.

Add 2 tbsp finely diced red onion and 8 chiffonaded basil leaves to the bowl. Drizzle with 1 tbs extra-virgin olive oil and 1 tsp balsamic vinegar (optional). Season with 0.25 tsp salt and 0.25 tsp black pepper. Toss gently to combine and let sit 5–10 minutes to macerate and meld flavors.

Cream cheese spread

Flavor the cream cheese

In a small bowl, stir together 6 tbs softened house cream cheese, 0.5 tsp lemon zest, 0.25 tsp freshly ground black pepper, and 0.125 tsp salt until smooth and spreadable. Taste and adjust seasoning as needed.

Spread approximately 1 tablespoon of the flavored cream cheese evenly on each warm toasted bread slice. The warmth will slightly soften the spread, helping it adhere.

Assembly and finishing

Assemble bruschetta

Spoon a generous portion of the tomato mixture on top of each cream-cheese–coated toast (about 2–3 tbs topping per slice). Allow any juices to drain off a little so the bread doesn't become soggy.

Shave or grate Parmigiano-Reggiano over the tomatoes, distributing the 2 tbs evenly across the 6 slices. Add one small whole basil leaf to each bruschetta for garnish and a sprinkle of microgreens or baby arugula if using.

Finish with a light drizzle (about 1 tsp total) of extra-virgin olive oil across all pieces and, if desired, a light swirl of balsamic glaze (about 1 tsp) for sweetness and contrast. Serve immediately while the bread is still crisp.