Rainbow trio of bruschetta

Rainbow trio of bruschetta
30 Mins
Prep time
20 Mins
Cooking time
Serves 3

What you need

  • 3 x pieces stale bread
  • 2 tbsp olive oil
  • 1 x pack PHILADELPHIA Cream Cheese Block
  • 1 x clove garlic
  • 0.5 x lemon, juice
  • salt to taste
  • 100 g mushrooms, sliced
  • 1 x eggplant, thinly sliced
  • 1 x bell pepper, thinly sliced

How to make it

  • Preheat the oven to 200 °C.
  • Tray with the bell pepper, tomatoes, mushrooms and courgette.
  • Drizzle over olive oil and season with salt and pepper.
  • Roast for 20 minutes, turning halfway.
  • For the last 10 minutes place the bread onto another tray and drizzle with olive oil before baking.
  • Once the bread comes out of the oven rub with a garlic clove.
  • Put the PHILADELPHIA Cream Cheese Block in a bowl and squeeze in the lemon juice, stir to combine.
  • Spread Philadelphia mix onto the bread and top with the roasted vegetables.