Last-Minute Bruschetta Dip!

I was craving my mom's good ole' spaghetti recipe so I whipped up a pot of the sauce and Kelly, Will and Harper came over to enjoy some good "comfort food" with us! I realized I didn't have anything for an appetizer so I emptied out the fridge and came up with a "Bruschetta Dip!" I warned Kelly and Will that this was a test kitchen recipe before they tried it... and everyone gave it their stamp of approval! I didn't really measure anything but I will do my best in sharing the recipe:

Last-Minute Bruschetta Dip

INGREDIENTS

• 2 Large Ripe Tomatoes (mine were from Freida's garden and were AMAZING! Thanks Freida!)
• 1 clove of garlic, peeled and coarsely chopped
• Balsamic Vinegar (approx 1 Tbs)
• Olive oil (approx 1/2 Tbs)
• Freshly ground black pepper (dash)
• Shredded Mozzarella Cheese (1/8 cup)
• Fresh Basil or Dried Basil (whatever you have) approx 1-2 tsp
• (1) Block of Cream Cheese softened

METHOD

1 Spread softened block of cream cheese in a round pie plate evenly.

2 Dice tomatoes and place in small mixing bowl. Add balsamic vinegar, olive oil, chopped garlic, black pepper and basil. Mix well and let sit 10-15 minutes and "marinate". (Taste mixture to make sure it has a nice flavor--add more of ingredients if need be)

3 Spoon mixture over cream cheese evenly. (I tried not to reserve some of the juice so the dip wouldn't be too runny.)

Serve with wheat thins, bagel chips or ritz crackers!

Enjoy!