Bruschetta Name: Nicole Cloutier Base: Grand Forks AFB Recipe: Ingredients 2 tablespoons olive oil 4 tomatoes, seeded and chopped 3 tablespoons chopped fresh basil leaves 2 cloves garlic, peeled and chopped 1/2 (8 ounce) package cream cheese, softened 1 (4 ounce) package herb and garlic feta, crumbled 1 (1 pound) loaf sourdough bread, thickly sliced 1 (8 ounce) package shredded mozzarella cheese Directions 1.Heat the olive oil in a medium saucepan over medium heat. Mix in tomatoes, fresh basil leaves and garlic. Cook and stir until heated and slightly tender, about 5 minutes. 2.In a small bowl, blend cream cheese with herb and garlic feta. 3.In a toaster or an oven heated to 350 degrees F (175 degrees C), lightly toast the sourdough bread slices. 4.Spread toasted bread slices with the cream cheese blend. Top with tomato mixture. Sprinkle with desired amount of mozzarella cheese.