Pesto-Bruschetta Spread

• 2 cups grape tomatoes, halved
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 2 Tbsp. olive oil
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1/2 cup KRAFT Shredded Mozzarella Cheese
• 2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
• 2 Tbsp. milk
• 2 Tbsp. KRAFT Shredded Parmesan Cheese
• 18 French bread slices (1/2 inch thick), toasted

1. Heat oven to 400F.
2. Combine first 4 ingredients; spread onto rimmed baking sheet.
3. Mix cream cheese spread, mozzarella, pesto and milk until blended; spread onto bottom of 9-inch pie plate.
4. Bake tomatoes and cream cheese mixture 10 to 15 min.
5. or until cream cheese mixture is heated through and tomatoes start to burst, stirring tomatoes after 8 min.
6. and removing cream cheese mixture from oven after 10 min.
7. Spoon tomatoes over cream cheese mixture.
8. Serve with toast slices.

grape tomatoes, shallot, garlic, olive oil, philadelphia cream cheese, mozzarella cheese, milk, parmesan cheese, bread

Taken from www.kraftrecipes.com/recipes/pesto-bruschetta-spread-131200.aspx (may not work)