Black Olive Pesto Crostini Recipe

• 3 c. basil, leaves, washed and thoroughly dry
• 1/3 c. KRAFT SIGNATURE COLLECTION Classic Herb Dressing
• 1/3 c. KRAFT 100% Parmesan Grated cheese
• 1 x pitted black olives
• 1 tub PHILADELPHIA Spreadable Cream Cheese
• 1 x French baguette, sliced and toasted

1. COMBINE basil leaves with dressing, parmesan cheese and olives in a food processor bowl or possibly blender container.
2. COVER and process or possibly blend until almost smooth.
3. SPREAD PHILADELPHIA Spreadable Cream Cheese and black olive pesto on toasted baguette slices.
4. Top with additional Parmesan cheese.
5. KRAFT KITCHENS TIP: Pesto can be prepare in advance and stored in the refrigerator for up to one week.
6. Pesto can also be frzn, to make spoon pesto into an ice cube tray and freeze.
7. Once frzn pop cubes our of tray and store in re-sealable bags.

basil, signature collection classic, cheese, black olives, philadelphia

Taken from cookeatshare.com/recipes/black-olive-pesto-crostini-85981 (may not work)