This delicious appetizer spread is a cross between two perennial favorites: pesto and garlicky bruschetta.
What You Need
Original recipe yields 18 servings
2 cups grape tomato es, halved
1 shallot, finely chopped
2 cloves garlic, minced
2 Tbsp. olive oil
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup KRAFT Shredded Mozzarella Cheese
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 Tbsp. milk
2 Tbsp. KRAFT Shredded Parmesan Cheese
18 French bread slices (1/2 inch thick), toasted
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Let's Make It
Heat oven to 400°F.
Combine first 4 ingredients; spread onto rimmed baking sheet.
Mix cream cheese spread, mozzarella, pesto and milk until blended; spread onto bottom of 9-inch pie plate.
Bake tomatoes and cream cheese mixture 10 to 15 min. or until cream cheese mixture is heated through and tomatoes start to burst, stirring tomatoes after 8 min. and removing cream cheese mixture from oven after 10 min.
Spoon tomatoes over cream cheese mixture. Serve with toast slices.
Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 9g
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.