Beet Bruschetta with Goat Cheese Spread

Beet Bruschetta with Goat Cheese Spread
64 servings


Ingredients Weights Measures
yellow beets, roasted, peeled and small dice - -
yellow tomatoes, small dice - -
plum tomatoes, small dice - -
red onions, minced - -
Italian parsley, chopped - -
olive oil - -
garlic cloves, minced - -
balsamic glaze - -
salt - -
ground black pepper - -
Goat Cheese Spread
PHILADELPHIA Original Cream Cheese, softened - -
goat cheese, softened - -
fresh thyme, chopped - -
salt - -
ground black pepper - -
Ciabatta Toast
ciabatta rolls (4 inch), each cut into 16 slices - -
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil - -


COMBINE ingredients.

GOAT Cheese Spread: Beat cheeses with mixer fitted with paddle attachment until well blended. Stir in seasonings.

CIABATTA Toast: Place bread slices in single layer in parchment paper-lined full sheet pans; brush with vinaigrette. Bake in 350ºF-convection oven 8 to 10 min. or until crisp and golden brown.

FOR each serving: Spread 1 Ciabatta Toast with 1 Tbsp. Goat Cheese Spread; top with 1 Tbsp. Bruschetta.

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