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Categories:Viewed: 41 - Published at: 5 years ago
Ingredients
- 1/2 cup KRAFT Balsamic Vinaigrette Dressing
- 1 Tbsp. GREY POUPON Dijon Mustard
- 1 can (15 oz.) sliced beets, drained
- 1/4 cup chopped red onions
- 1 loaf (24 inch) French bread, cut into 1-inch-thick slices
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
- 24 fresh baby spinach leaves, stems removed
Method
- Preheat broiler.
- Mix dressing and mustard with wire whisk until well blended.
- Place beets and onions in medium bowl.
- Add half of the dressing mixture; toss to coat.
- Brush bread slices with remaining dressing mixture.
- Place on baking sheet.
- Broil 2 to 2-1/2 min.
- or until lightly toasted.
- Mix cream cheese and feta cheese until well blended.
- Spread onto toast slices just before serving; top with the beets and spinach.
