Creamy White Bean & Roasted Garlic Crostini with Smoky Tomato Jam

• Creamy White Bean & Roasted Garlic Spread
• 1-1/4 cups garlic cloves
• 2-1/2 tsp. olive oil
• 1-1/4 qt. canned white kidney beans, rinsed
• 2-1/2 cups Philadelphia Light Cream Cheese Product
• 1-1/4 tsp. cracked black pepper
• Smoky Tomato Jam
• 2-1/2 tsp. olive oil
• 1-1/4 cups red onions, finely diced
• 2-1/2 tsp. garlic, minced
• 3-3/4 cups grape tomatoes, cut in half
• 3/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 1/3 cup Kraft Balsamic Vinaigrette Dressing
• 1-1/4 tsp. cracked black pepper
• Assembly
• 5 each whole wheat baguettes (17 inch), ends trimmed, each cut into 20 diagonal slices
• 3/4 cup fresh basil, chiffonade

1. Creamy White Bean & Roasted Garlic Spread: Toss garlic with oil; place on sheet of foil.
2. Fold to make packet.
3. Bake in 350 degrees F (180 degrees C) standard oven 30 min.
4. or until tender.
5. Remove garlic from foil; mash garlic.
6. Cool.
7. Pulse beans in food processor until smooth.
8. Add cream cheese, garlic and pepper; process until smooth.
9. Refrigerate until ready to use.
10. Smoky Tomato Jam: Heat oil in skillet on medium-low heat.
11. Add onions and garlic; cook 5 to 10 min.
12. or until tender.
13. Add remaining ingredients; mix well.
14. Bring to boil on medium-high heat; simmer on medium-low heat 20 min., stirring occasionally.
15. Transfer to clean bowl.
16. Refrigerate until ready to use.
17. For each serving: Grill 2 baguette slices until lightly toasted.
18. Spread each slice with 1 Tbsp.
19. (15 mL) Creamy White Bean & Roasted Garlic Spread; top with 1-1/2 tsp.
20. (7 mL) Smoky Tomato Jam and a pinch of basil.

white bean, garlic, olive oil, canned white kidney beans, cream cheese, cracked black pepper, tomato, olive oil, red onions, garlic, grape tomatoes, barbecue sauce, cracked black pepper, whole wheat baguettes, fresh basil

Taken from www.kraftrecipes.com/recipes/creamy-white-bean-roasted-garlic-crostini-smoky-tomato-jam-125427.aspx (may not work)