Place parsley, mustard, walnuts, Parmesan cheese, basil and garlic in blender container; cover. Blend well.
Cut cream cheese into 3 pieces. Roll each cream cheese piece between 2 sheets of wax paper to an 8 x 4-inch rectangle. Place 1 of the cream cheese rectangles in plastic wrap-lined 8 x 5-inch loaf pan; cover with half of the parsley mixture. Repeat layers; top with remaining cream cheese rectangle.
Refrigerate at least 2 hours. Remove from pan. Cut crosswise into 16 slices; cut each slice crosswise in half. Top each cracker with 1 spread slice.
Prepare as directed, using GREY POUPON Country Dijon Mustard.
Garnish with roasted red peppers and fresh basil leaves.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings, 2 topped crackers each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.