4 ounces low-fat cream cheese softened to room temperature
1 clove garlic very finely minced
1/4 tsp dried basil
1/2 tsp dried thyme
a pinch each of sea salt and pepper
For the Bruschetta:
5 small Roma tomatoes seeded and finely chopped
1/2 tsp dried parsley
1/4 tsp dried oregano
1/4 tsp dried thyme
1 pinch dried sage
1 clove garlic very finely minced
pinch each of sea salt and pepper
25 Wellington Crackers of your choosing
Chopped fresh parsley for garnish optional
Instructions
Add the cream cheese, minced garlic, basil, thyme, and salt and pepper to a bowl and mix everything together until well blended. Set the cream cheese mixture aside.
To make the bruschetta mixture, add the finely chopped tomatoes to a separate bowl along with the parsley, oregano, thyme, sage, minced garlic and salt and pepper. Toss everything together well until the spices are evenly distributed.
Assemble the bruschetta bites by spreading a little bit of the cream cheese mixture onto each of the Wellington Crackers. Add a spoonful of the bruschetta mixture on top of the cream cheese mixture, top with some fresh chopped parsley, and serve!
