Roasted Red Pepper Toppers

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup chopped roasted red peppers, drained
• 32 RITZ Entertaining Selections Hearty Wheat Crackers
• 32 asparagus tips, blanched, halved lengthwise
• 1/4 cup thinly sliced roasted red peppers, drained, cut into 1/2-inch lengths

1. Combine cream cheese and chopped peppers.
2. Spread 2 tsp.
3. of the cream cheese mixture on each cracker.
4. Top evenly with the asparagus pieces and red pepper strips.

philadelphia cream cheese, red peppers, entertaining selections, red peppers

Taken from www.kraftrecipes.com/recipes/roasted-red-pepper-toppers-95315.aspx (may not work)