This recipe came about because my husband loves bruschetta, but he hates that it falls off of the bread! So I decided to use some cream cheese as "glue" and to use some mozerella as a "sealer". What came out is a whole new appetizer that is somewhere between a mini pizza and a bruschetta. SO GOOD and very easy to make.

• 1 tsp. of White Vinegar
• 1/3 cup(s) of Olive Oil
• 2 tbsp. of Fresh Basil chopped
• 1/4 tsp. of Seasoning Salt
• 1/8 tsp. of Garlic Powder
• 1/8 tsp. of Fresh Ground Black Pepper
• 4 Plum Tomatoes seeded and finely diced
• ½ Cup Sweet Onion finely diced
• 1 Loaf of 2 inch diameter bread sliced on the diagonal
• 1 Tub of Philadelphia Cream Cheese with sun dried tomatoes and basil
• 8 ounce(s) of Shredded Mozzarella Cheese

1. Preheat oven to 425 degrees.

2. In a large mixing bowl whisk together vinegar and olive oil with all herbs and spices.

3. Gently mix in diced tomatoes and onions.

4. Slice bread about 1/4 inch thick on the diagonal. Spread generously with cream cheese and place on a cookie sheet sprayed with cooking spray.

5. Spoon tomato mixture onto bread slices and top with mozzarella cheese.

6. Place on top rack of the oven for about 10 minutes or until the cheese is melted.

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