Creamy Tapenade Crostini

• 2 each baguettes (6 to 7 inch)
• 6 Tbsp. olive oil
• 2 each fresh garlic cloves, halved
• 2 each shallots, coarsely chopped
• 6 large fresh basil leaves
• 1/2 tsp. crushed red pepper
• 1/2 cup pimento-stuffed green olives, drained, coarsely chopped
• 1/4 cup capers, drained
• - PHILADELPHIA Original Cream Cheese, softened
• 12 each pimento-stuffed green olives, drained, halved

1. Cut each baguette crosswise into 12 slices.
2. Brush both sides of each slice with oil.
3. Place on parchment paper-lined full sheet pan (or lined half sheet pan for trial recipe).
4. Bake in 350 degrees F-convection oven 4 to 5 min.
5. or until crisp and lightly browned.
6. Remove from pan to wire rack; cool.
7. Rub toast slices with garlic cloves.
8. Place shallots, basil and crushed red pepper in food processor; cover.
9. Process until finely chopped, using pulsing action.
10. Add chopped olives and capers; cover.
11. Process until finely chopped.
12. Add cream cheese; cover.
13. Process until well blended.
14. Place cream cheese mixture in pastry tube fitted with fluted tip.
15. Pipe evenly onto toast slices.
16. Top with the olive halves.

baguettes, olive oil, garlic, shallots, fresh basil, red pepper, green olives, capers, cream cheese, green olives

Taken from www.kraftrecipes.com/recipes/creamy-tapenade-crostini-104875.aspx (may not work)