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Bruschetta with Roasted Veggies

Tanya Schroeder
  • 2018 minutes
  • Serves 10 to 12

INGREDIENTS

1

baguette, thinly sliced

1 cup

cherry tomatoes

1 cup

yellow cherry tomatoes

6

mini bell peppers

Pompeian Organic Extra Virgin Olive Oil Spray

2 tbsp

olive oil

1 tbsp

balsamic vinegar

2 cloves

minced garlic

salt

4 oz

cream cheese, softened

4 oz

crumbled feta

1 tbsp

heavy cream

1 tbsp

chopped fresh basil