Back to All Recipes 
Roasted Beet, Feta and Walnut-Topped Crostini
0hr
30min
32 servings
What You Need
1 lb. roasted beets, chopped (about 2 cups)
1/2 cup chopped PLANTERS Walnuts, toasted
3 Tbsp. KRAFT Lite Raspberry Vinaigrette Dressing
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
2 tsp. lemon zest
1 French bread baguette(6 oz.), cut into 32 slices, toasted
1/2 cup tightly packed baby arugula
Make It
Combine beets, nuts and dressing.
Mix cream cheese, feta and lemon zest until blended; spread onto toast slices.
Top with beet mixture and arugula.
