|With all ingredients except cream cheese and dressing.|
|With cream cheese and dressing drizzled over - yum!|
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.
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!