Roasted Beet, Feta & Walnut-Topped Crostini

• 1 lb. roasted beets, 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 Safeway 4 ct For $5.00 thru 02/09
• 1 French bread baguette (16 oz.), cut into 32 slices, toasted
• 1/2 cup tightly packed baby arugula

1. Combine beets, nuts and dressing.
2. Mix cream cheese, feta and lemon zest until blended; spread onto toast slices.
3. Top with beet mixture and arugula.

roasted beets, walnuts, kraft lite raspberry vinaigrette dressing, philadelphia cream cheese, feta cheese, lemon zest, bread, tightly packed baby arugula

Taken from www.kraftrecipes.com/recipes/roasted-beet-feta-walnut-topped-crostini-165693.aspx (may not work)