Baked Tomatoes with Marinated Philly

• 125g block PHILADELPHIA Cream Cheese, cut into slices
• 1/2 cup KRAFT Balsamic Italian Dressing
• 1 clove garlic, finely chopped
• Sprigs of thyme leaves
• 2 ripe tomatoes, halved
• black pepper
• 4 thin slices prosciutto
• 1 bunch asparagus, trimmed, blanched

1. Combine Philly*, 2 tablespoons dressing, garlic and some thyme.
2. Set aside to marinate.
3. Place tomato halves onto a lined oven tray, sprinkle with a little of the dressing, thyme leaves and some black pepper.
4. Bake for 20 minutes at 160 degrees C. Add prosciutto slices to tray and cook a further 5-6 minutes until crispy.
5. To serve, place asparagus spears onto serving plate, top with a tomato half, prosciutto and a slice of Philly*.
6. Drizzle with remaining dressing.

cream cheese, italian dressing, clove garlic, thyme, tomatoes, black pepper, thin slices prosciutto

Taken from www.kraftrecipes.com/recipes/baked-tomatoes-marinated-philly-104206.aspx (may not work)