Beet Bruschetta with Goat Cheese Spread

• Bruschetta
• 2 cups yellow beets, roasted, peeled and small dice
• 1 cup yellow tomatoes, small dice
• 1/2 cup plum tomatoes, small dice
• 1/4 cup red onions, minced
• 1/4 cup Italian parsley, chopped
• 1/4 cup olive oil
• 2 tsp. garlic cloves, minced
• 1 tsp. balsamic glaze
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• Goat Cheese Spread
• - PHILADELPHIA Original Cream Cheese, softened
• - goat cheese, softened
• 1/4 cup fresh thyme, chopped
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• Ciabatta Toast
• 4 each ciabatta rolls (4 inch), each cut into 16 slices
• 2 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil

1. Bruschetta: Combine ingredients.
2. Goat Cheese Spread: Beat cheeses with mixer fitted with paddle attachment until well blended.
3. Stir in seasonings.
4. Ciabatta Toast: Place bread slices in single layer in parchment paper-lined full sheet pans; brush with vinaigrette.
5. Bake in 350 degrees F-convection oven 8 to 10 min.
6. or until crisp and golden brown.
7. For each serving: Spread 1 Ciabatta Toast with 1 Tbsp.
8. Goat Cheese Spread; top with 1 Tbsp.
9. Bruschetta.

yellow beets, yellow tomatoes, tomatoes, red onions, italian parsley, olive oil, garlic, balsamic glaze, salt, ground black pepper, cream cheese, goat cheese, fresh thyme, salt, ground black pepper, ciabatta rolls, tomato

Taken from www.kraftrecipes.com/recipes/beet-bruschetta-goat-cheese-spread-113870.aspx (may not work)