Effortless Bruschetta

2 tablespoons dried basil (of fresh chopped basil)

5 tablespoons olive oil

1 teaspoon minced garlic

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sugar

1/4 cup shredded Parmesan cheese

1 can (14.5 ounces) petite diced tomatoes w/ garlic, drained (or if you are ambitious, use fresh tomatoes with the seeds removed)

1 baguette, sliced

1 package (8 ounces) cream cheese

Italian parsley leaves or minced fresh parsley (optional)

In a medium-sized bowl, add the basil, 3 tablespoons olive oil (reserve last 2 tablespoons for the bread) and minced garlic. Mash the garlic up as fine as you can. Mix in the salt, pepper, and sugar. Add the Parmesan cheese and tomatoes (make sure you've drained these well). Set aside.

Brush your baguette slices with the reserved olive oil (or use olive oil in a spray can), and place on pan under the broiler until the slices are toasted. Spread cream cheese on each slice, top with basil-tomato mixture. Garnish with parsley. Makes about 24-30 slices.

Terry and I both loved this! The cream cheese tempers the acidic taste of the tomatoes and mellows the spices into a wonderful blend. I could eat an entire plateful and not flinch.