White Anchovy Bruschetta with Frisee Salad

• 3 cups KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 72 each fresh basil leaves, blanched
• 24 slices Italian bread loaves, sliced, toasted
• 24 each eggs, hard cooked, sliced
• 1/2 cup GREY POUPON Country Dijon Mustard
• 72 each marinated white anchovy fillets, drained
• 1-1/2 cups rainbow micro greens
• Salad
• 1-1/2 gal. frisee
• 96 each heirloom cherry tomatoes, halved
• 1/2 cup sun-dried tomato halves, chopped
• 1-1/2 cups KRAFT 100% Shredded Parmesan Cheese
• 1/2 cup Kalamata olives, chopped
• 1-1/2 cups KRAFT Creamy Caesar Dressing

1. Puree mayo and basil in food processor.
2. Refrigerate until ready to use.
3. Salad: Combine all Salad ingredients except dressing.
4. Refrigerate until ready to use.
5. For each serving: Spread 2 Tbsp.
6. mayo mixture onto 1 toast slice; top with 1 sliced egg, 1 tsp.
7. mustard, 3 anchovy fillets and 1 Tbsp.
8. micro greens.
9. Serve with 1 cup Salad tossed with 1 Tbsp.
10. dressing.

mayonnaise, fresh basil, italian bread, eggs, white anchovy, rainbow micro greens, salad, frisee, heirloom cherry tomatoes, tomato halves, parmesan cheese, olives, caesar dressing

Taken from www.kraftrecipes.com/recipes/white-anchovy-bruschetta-frisee-salad-133413.aspx (may not work)