Feta is the perfect complement to sweet roasted beets in this easy crostini. Top with toasted walnuts and prepare to accept compliments.
What You Need
Original recipe yields 32 servings
1 lb. roasted beet s, chopped (about 2 cups)
1/2 cup chopped PLANTERS Walnuts, toasted
3 Tbsp. KRAFT Lite Raspberry Vinaigrette Dressing
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
2 tsp. lemon zest
1 French bread baguette (16 oz.), cut into 32 slices, toasted
1/2 cup tightly packed baby arugula
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Let's Make It
Combine beets, nuts and dressing.
Mix cream cheese, feta and lemon zest until blended; spread onto toast slices.
Top with beet mixture and arugula.
Prepare using prepared roasted beets. Look for them in the produce section of your local grocery store.
Prepare using PHILADELPHIA Neufchatel Cheese.
How to Roast Beets
Wash and dry beets. Place on large sheet of foil. Drizzle with 1 Tbsp. olive oil. Wrap beets in foil. Bake in 400ºF oven 45 min. to 1 hour or until tender.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.