Beet Bruschetta with Goat Cheese Spread

Beet Bruschetta with Goat Cheese Spread
Yield:
64 servings, 1 piece (33 g) each

Ingredients

Ingredients Weights Measures
Bruschetta Topping
yellow beets, roasted, peeled and small dice 12 oz. [340 g] 2 cups [500 mL]
yellow tomatoes, small dice 5-1/2 oz. [155 g] 1 cup [250 mL]
plum tomatoes, small dice 2-1/2 oz. [70 g] 1/2 cup [125 mL]
red onions, minced 1-1/2 oz. [45 g] 1/4 cup [60 mL]
Italian parsley, chopped - [6 g] 1/4 cup [60 mL]
olive oil 2 fl oz [60 g] 1/4 cup [60 mL]
garlic cloves, minced 1-1/2 oz. [45 g] 2 tsp. [10 mL]
balsamic glaze - [4 g] 1 tsp. [5 mL]
salt - [4 g] 1 tsp. [5 mL]
ground black pepper - [2 g] 1/2 tsp. [2 mL]
Goat Cheese Spread
Philadelphia Brick Cream Cheese, softened 9 oz. [255 g] -
goat cheese, softened 8 oz. [225 g] -
fresh thyme, chopped 1 oz. [30 g] 1/4 cup [60 mL]
salt - [2 g] 1/2 tsp. [2 mL]
ground black pepper - [2 g] 1/2 tsp. [2 mL]
Ciabatta Toast
ciabatta sandwich buns (4 inch), each cut into 16 slices 1 lb. [450 g] 4 each
Kraft Sundried Tomato and Oregano Dressing 16 fl oz [450 g] 2 cups [500 mL]
Bruschetta Topping
yellow beets, roasted, peeled and small dice 6 oz. [170 g] 1 cup [250 mL]
yellow tomatoes, small dice 2-3/4 oz. [77 g] 1/2 cup [125 mL]
plum tomatoes, small dice 1-1/4 oz. [35 g] 1/4 cup [60 mL]
red onions, minced 3/4 oz. [20 g] 2 Tbsp. [30 mL]
Italian parsley, chopped - [3 g] 2 Tbsp. [30 mL]
olive oil 1 fl oz [30 g] 2 Tbsp. [30 mL]
garlic cloves, minced 3/4 oz. [20 g] 1 tsp. [5 mL]
balsamic glaze - [2 g] 1/2 tsp. [2 mL]
salt - [2 g] 1/2 tsp. [2 mL]
ground black pepper - [1 g] 1/4 tsp. [1 mL]
Goat Cheese Spread
Philadelphia Brick Cream Cheese, softened 4-1/2 oz. [130 g] -
goat cheese, softened 4 oz. [115 g] -
fresh thyme, chopped - [5 g] 2 Tbsp. [30 mL]
salt - [1 g] 1/4 tsp. [1 mL]
ground black pepper 1 g 1/4 tsp. [1 mL]
Ciabatta Toast
ciabatta sandwich buns (4 inch), each cut into 16 slices 8 oz. [225 g] 2 each
Kraft Sundried Tomato and Oregano Dressing 8 fl oz [225 g] 1 cup [250 mL]

Directions

Bruschetta Topping: Combine ingredients.

Goat Cheese Spread: Beat cream cheese and goat cheese with mixer fitted with paddle attachment until well blended. Stir in seasonings.

Ciabatta Toast: Place bun slices, cut-sides up, in single layer in parchment paper-lined full sheet pans; brush with dressing. Bake in 350ºF-convection oven 8 to 10 min. or until crisp and golden brown.

For each serving: Spread 1 Ciabatta Toast with 1 Tbsp. (15 mL) Goat Cheese Spread; top with 1 Tbsp. (15 mL) Bruschetta Topping.

Kraft Kitchens Tips

Make Ahead
Both the Bruschetta and Goat Cheese Spread can be prepared ahead of time. Refrigerate up to 24 hours before using as directed. (Soften Goat Cheese Spread at room temperature before using.)

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