White Bean and Skirt Steak Crostini

• White Bean Spread
• 1-1/4 qt. canned great Northern beans, drained, rinsed
• - PHILADELPHIA Original Cream Cheese, softened
• 3/4 cup A.1. Gourmet Sauce, Dijon Roasted Garlic
• 3/4 cup green onions, chopped
• 3/4 cup Italian parsley, chopped, divided
• Skirt Steak
• 2-1/2 cups KRAFT Signature Sun Dried Tomato Oregano Dressing, divided
• 4 each beef skirt steaks (1 lb. each)
• Crostini
• 4 each ciabatta rolls, each cut vertically into 16 slices
• 3 Tbsp. yellow peppers, brunoise Target 1 pkg For $2.99 thru 02/06
• 3 Tbsp. tomato concasse
• 3 Tbsp. fresh chives, chopped

1. White Bean Spread: Process beans, cream cheese and A.1.
2. Sauce in food processor until smooth.
3. Transfer to bowl; stir in onions and 1/4 cup of the parsley (or 1 Tbsp.
4. of the parsley for trial recipe).
5. Refrigerate until ready to use.
6. Skirt Steak: Pour 2 cups of the dressing (or 1/2 cup of the dressing for trial recipe) over steaks in shallow non-reactive pan; refrigerate 30 min.
7. to marinate.
8. Remove steaks from marinade; discard marinade.
9. Grill steaks on medium-high heat 5 to 6 min.
10. on each side to medium (160 degrees F), or desired doneness.
11. Remove from grill; let stand 10 min.
12. Cut into small to medium dice.
13. Crostini: Place ciabatta slices on sheet pans.
14. Brush with remaining 1/2 cup dressing (or with remaining 2 Tbsp.
15. dressing for trial recipe).
16. Bake in 325 degrees F-convection oven 2 to 3 min.
17. or until crisp and lightly browned.
18. For each serving: Spread each Crostini with 1 Tbsp.
19. White Bean Spread; top with 1 Tbsp.
20. Skirt Steak and 1/8 tsp.
21. each yellow peppers, tomatoes, chives and remaining parsley.

white bean spread, canned great northern beans, cream cheese, gourmet sauce, green onions, italian parsley, skirt, oregano dressing, beef skirt, crostini, ciabatta rolls, yellow peppers, tomato concasse, fresh chives

Taken from www.kraftrecipes.com/recipes/white-bean-skirt-steak-crostini-114948.aspx (may not work)