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Roasted Beet| Feta & Walnut-Topped Crostini

Roasted Beet, Feta and Walnut-Topped Crostini

0hrs
30min
32 servings

What You Need

1  lb. roasted beets, chopped (about 2 cups)
½  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
½  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.
Dietary Exchanges (or Exchange Calculations) based on Choose Your Foods: Exchange Lists for Diabetes © 2008 by the American Diabetes Association and the American Dietetic Association.

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