Local chef dresses up bruschetta for Easter

March 31, 2012|WSBT-TV Report
  • Local chef Tami Osborn's Easter recipe dresses up typical bruschetta for the holiday.

Needing a new recipe idea for Easter?

Local chef Tami Osborn meets with WSBT's John Paul as she takes the already delicious "bruschetta" ... Toasted Italian bread drenched in olive oil and typically served with garlic or tomatoes ... to a new delectable level:

Spring Bruschetta Bites

3-4 dozen, cored large cherry tomatoes
2 T. olive oil
8 oz. Philadelphia cream cheese (sun dried tomato and basil flavor)
½ c. chopped sun dried tomatoes
½ c. chopped basil
1 tsp. seasoned salt
¼ c. shredded parmesan cheese
1 ½ T. fresh minced garlic
2 c. toasted panko crumbs

In a large bowl, mix the cream cheese, olive oil, sun dried tomatoes, basil, seasoned salt, parmesan cheese, and garlic together well. 

Take a ½ a teaspoon measuring spoon and scoop, roll into a ball and roll into the toasted and cooled panko crumbs. 


Place each filled tomato on a bed of basil leaves arranged in a circle. 

Place on a platter in a circle and place the tomatoes on top. 


Recipe compliments of Chef Tami Osborn with Culinary Treasures Inc.

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