Categories: Appetizers
Ingredients
- 1 8-ounce block Cabot Neufchâtel cheese, room temperature
- 2 tablespoons chopped fresh basil, divided
- 1/4 teaspoon ground black pepper
- pinch salt
- 1 1/4 cup shredded Cabot Alpine Cheddar, divided
- 1 slice white bread, crusts removed, chopped in food processor until fine crumbs, about 1 ounce or 3/4 cup
- 1/2 cup chopped grape tomatoes
- 2 tablespoons minced red onion
Directions
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PREHEAT oven to 400°F. Coat small (about 2 ½-cup) oven-proof baking dish with cooking spray.
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BEAT cream cheese in a large bowl with electric mixer until light and airy, about two minutes. Beat in 4 teaspoons of basil, pepper and salt. Add 1 cup of cheddar and breadcrumbs; beat until blended.
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SPREAD mixture in prepared dish. Top with remaining ¼ cup cheddar.
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BAKE for 15 to 17 minutes or until heated through but not bubbling.
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LET cool on wire rack for about 10 minutes. Serve warm, topped with tomatoes, red onions and remaining 2 teaspoons basil.