Beet Bruschetta with Goat Cheese Spread

Beet Bruschetta with Goat Cheese Spread
64 servings


Ingredients Weights Measures
yellow beets, roasted, peeled and small dice 12 oz. 2 cups
yellow tomatoes, small dice 5-1/2 oz. 1 cup
plum tomatoes, small dice 2-1/2 oz. 1/2 cup
red onions, minced 1-1/2 oz. 1/4 cup
Italian parsley, chopped - 1/4 cup
olive oil 2 fl oz 1/4 cup
garlic cloves, minced 1-1/2 oz. 2 tsp.
balsamic glaze - 1 tsp.
salt - 1 tsp.
ground black pepper - 1/2 tsp.
Goat Cheese Spread
PHILADELPHIA Original Cream Cheese, softened 9 oz. -
goat cheese, softened 8 oz. -
fresh thyme, chopped 1 oz. 1/4 cup
salt - 1/2 tsp.
ground black pepper - 1/2 tsp.
Ciabatta Toast
ciabatta rolls (4 inch), each cut into 16 slices 1 lb. 4 each
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil 32 fl oz 2 cups


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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