Roasted Beet, Feta & Walnut-Topped Crostini
Prep Time:
Cook Time:
Servings:
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
  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.