Roasted Beet, Feta and Walnut-Topped Crostini

• 1 lb. (450 g) roasted beets, chopped (about 2 cups)
• 1/2 cup chopped walnuts, toasted
• 3 Tbsp. Kraft Extra Virgin Olive Oil Raspberry Dressing
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 2 tsp. lemon zest
• 1 baguette (350 g), cut into 32 slices, toasted
• 1/2 cup tightly packed baby arugula

1. Combine beets, nuts and dressing.
2. Mix cream cheese, feta and lemon zest until blended; spread onto toast slices.
3. Top with beet mixture and arugula.

beets, walnuts, olive oil, cream cheese, oregano, lemon zest, baguette, tightly packed baby arugula

Taken from www.kraftrecipes.com/recipes/roasted-beet-feta-walnut-topped-crostini-174452.aspx (may not work)