Roasted Beet, Feta & Walnut-Topped Crostini

Name: Roasted Beet, Feta & Walnut-Topped Crostini
Ingredients: 1 pound roasted beets, chopped (about 2 cups); 1/2 cup chopped planters walnuts, toasted; 3 tablespoon kraft lite raspberry vinaigrette dressing; 1 pkg. (8 ounce) philadelphia cream cheese, softened; 1 pkg. (4 ounce) athenos traditional crumbled feta cheese; 2 teaspoon lemon zest; 1 french bread baguette (16 ounces), cut into 32 slices, toasted; 1/2 cup tightly packed baby arugula

ATHENOS|May 29, 2014 12:25 pm EST

5 (1 ratings)

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Don't let the fear of beet stains prevent you from making this perfect party appetizer! When handling cooked or canned beets, it's easy to stain your hands and cutting board from the juices. To prevent this, wear disposable latex gloves and cut beets on a large glass or ceramic plate rather than a cutting board.

Servings

21

Ingredients

1 pound roasted beets, chopped (about 2 cups)
1/2 cup chopped planters walnuts, toasted
3 tablespoon kraft lite raspberry vinaigrette dressing
1 pkg. (8 ounce) philadelphia cream cheese, softened
1 pkg. (4 ounce) athenos traditional crumbled feta cheese
2 teaspoon lemon zest
1 french bread baguette (16 ounces), cut into 32 slices, toasted
1/2 cup tightly packed baby arugula

Directions

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