Beet Bruschetta with Goat Cheese Spread

• Bruschetta Topping
• 2 cups yellow beets, roasted, peeled and small dice
• 1 cup yellow tomatoes, small dice
• 1/2 cup plum tomatoes, small dice
• 1/4 cup red onions, minced
• 1/4 cup Italian parsley, chopped
• 1/4 cup olive oil
• 2 tsp. garlic cloves, minced
• 1 tsp. balsamic glaze
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• Goat Cheese Spread
• - Philadelphia Brick Cream Cheese, softened
• - goat cheese, softened
• 1/4 cup fresh thyme, chopped
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• Ciabatta Toast
• 4 each ciabatta sandwich buns (4 inch), each cut into 16 slices
• 2 cups Kraft Sundried Tomato and Oregano Dressing

1. Bruschetta Topping: Combine ingredients.
2. Goat Cheese Spread: Beat cream cheese and goat cheese with mixer fitted with paddle attachment until well blended.
3. Stir in seasonings.
4. Ciabatta Toast: Place bun slices, cut-sides up, in single layer in parchment paper-lined full sheet pans; brush with dressing.
5. Bake in 350 degrees F-convection oven 8 to 10 min.
6. or until crisp and golden brown.
7. For each serving: Spread 1 Ciabatta Toast with 1 Tbsp.
8. (15 mL) Goat Cheese Spread; top with 1 Tbsp.
9. (15 mL) Bruschetta Topping.

bruschetta topping, yellow beets, yellow tomatoes, tomatoes, red onions, italian parsley, olive oil, garlic, balsamic glaze, salt, ground black pepper, cream cheese, goat cheese, fresh thyme, salt, ground black pepper, buns, tomato

Taken from www.kraftrecipes.com/recipes/beet-bruschetta-goat-cheese-spread-115009.aspx (may not work)