Rustic Italian Bread Salad

I told the story in a past post of how I got a cream cheese cookbook for free (I also posted the recipe for Strawberry Cheesecake Ice Cream - drool) and this is another recipe out of that fabulous book.  The pics are actually from last year, but it was right before a blogging break and I never got the recipe posted.  It's simple and really good!

With all ingredients except cream cheese and dressing.

With cream cheese and dressing drizzled over - yum!

Rustic Italian Bread Salad

4 oz cream cheese, cut into small cubes
1 teaspoon minced garlic, divided
1 tablespoon lemon zest
1/4 teaspoon freshly ground black pepper
2 ciabatta sandwich rolls, cut horizontally in half
1 large avocado, sliced
4 cups baby arugula (could substitute baby spinach or romaine or a mixture)
1 pound grape tomatoes, coarsely chopped (I halved them)
1/4 cup balsamic vinegar
1/4 cup olive oil (I used extra virgin olive oil)
1/2 teaspoon sugar

Heat oven to 400 degrees F.  Cover baking sheet with parchment paper.  Place cream cheese cubes on sheet.  Spray cubes with cooking spray or oil.  Sprinkle with 1/2 teaspoon minced garlic, lemon zest, and fresh ground pepper.  Bake 8-10 minutes, until lightly browned.  Cool slightly.

Cut each bread piece diagonally in half and place on baking sheet.  Spray with cooking spray or oil.  Bake 3-5 minutes on each side or until golden brown on both sides.

Arrange bread slices and avocado on platter or in dish.  Top with arugula, tomatoes, and cream cheese cubes.  Beat balsamic vinegar, olive oil, sugar, and remaining garlic with whisk until well blended.  Drizzle dressing over salad.

Enjoy!

I always enjoy having a new salad to try.  And I love bread and cream cheese and balsamic and...well it's all good!  Have you ever made bread salad?

This post is linked to:
~ Things I Love Thursday at The Diaper Diaries
~ Chic & Crafty at The Frugal Girls

Have a super day friends!