Creamy Roasted Tomato and Bell Pepper Bruschetta

1.Preheat your oven to 425°F (220°C).

2.Place the halved Roma tomatoes, quartered bell peppers, and quartered yellow onion on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with smoked paprika, garlic powder, salt, and freshly ground black pepper. Toss gently to coat all vegetables evenly.

3.Roast the vegetables in the preheated oven for 25-30 minutes, turning halfway through, until they are tender and slightly charred.

4.While the vegetables roast, slice the baguette into 1/2-inch thick pieces. Brush both sides lightly with the remaining 1 tablespoon of olive oil.

5.Heat a grill pan or skillet over medium heat and toast the bread slices until golden and crispy, about 2 minutes per side. Set aside to cool slightly.

6.Once the vegetables are roasted, transfer them to a food processor or blender. Add the softened cream cheese and blend until smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.

7.Spread a generous layer of the creamy roasted tomato and bell pepper mixture onto each toasted bread slice.

8.Garnish each bruschetta with fresh basil leaves if desired, and serve immediately for the best texture and flavor.