Three-Cheese Bruschetta Dip

• 1 cup grape tomatoes
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 2 tsp. olive oil
• 1 cup Philadelphia Cream Cheese Product
• 1/2 cup Cracker Barrel Shredded Mozzarella Cheese
• 2 Tbsp. CLASSICO Basil Pesto di Genova
• 2 Tbsp. milk
• 2 Tbsp. Cracker Barrel Finely Shredded 100% Parmesan Cheese, divided
• 1 baguette (226 g), cut into 18 slices, toasted

1. Heat oven to 400 degrees F.
2. Combine tomatoes, shallots, garlic and oil; spread onto parchment-covered rimmed baking sheet.
3. Mix cream cheese product, mozzarella, pesto, milk and 1 Tbsp.
4. Parmesan until blended; spread onto bottom of 9-inch pie plate.
5. Bake tomatoes and cream cheese mixture 10 to 15 min.
6. or until cream cheese mixture is heated through and tomatoes start to burst, stirring tomatoes after 8 min.
7. Spoon tomato mixture over cream cheese mixture; sprinkle with remaining Parmesan.
8. Serve with toasted baguette slices.

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

Taken from www.kraftrecipes.com/recipes/three-cheese-bruschetta-dip-147805.aspx (may not work)