Cheesy Tomato and Basil Bruschetta

Feta cheese, dill weed and pecans add a new twist to this classic appetizer.

Ingredients:

• 1 16 oz loaf French baguette bread
• 8 oz package cream cheese, softened
• 4 oz crumbled feta cheese
• 1/4 tsp garlic powder
• 1/2 tsp dill weed
• 2/3 cup sundried tomatoes in olive oil, drained and patted dry
• 1 tablespoon prepared basil pesto
• 1/2 cup chopped pecans, toasted

Directions:

Preheat oven to 350 degrees. Slice baguette into 1/4 inch slices. Lay slices of bread, in a single layer, on cookie sheet. Lightly spray tops only with cooking spray. Bake slices in oven for 8-10 minutes or until lightly browned, then cool. In a medium bowl, beat cream cheese and feta cheese at medium speed with an electric mixer for 1 minute. Add garlic powder and dill weed then beat until smooth. Finely chop tomatoes and mix with basil pesto. Spread cream cheese mixture evenly among toasted bread slices. Top with a teaspoon of tomato mixture. Sprinkle with toasted pecans.

Number of Servings: 36

Notes from the Cook: Cream cheese mixture may be made ahead of time for last minute assembly. Reduced fat cream cheese may also be used. The feta cheese is a surprising twist that will have guests guessing what you added to make this taste so good.