Peas and fresh mint steal the show in this quick appetizer spread. Made with cream cheese, mint, Parmesan cheese and peas, this cheesy spread is an excellent appetizer for brunch, garden parties or family get-togethers.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
24 slices whole wheat bread (1/2 of 400-g baguette)
1 clove garlic, peeled
1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
1/4 cup packed fresh mint
3 Tbsp. Kraft 100% Parmesan Light Grated Cheese
2 Tbsp. Kraft Calorie-Wise Zesty Italian Dressing
1-1/2 cups frozen peas, thawed
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How do I make it ?
Heat oven to 400ºF.
Place bread in single layer on baking sheet; rub both sides of each slice with garlic. Bake 7 to 10 min. or until crisp and golden brown on both sides, turning after 4 min.
Process next 4 ingredients in food processor until smooth. Add peas; pulse just until crushed. (Spread will not be smooth.)
Spread crostini with cream cheese mixture just before serving.
Kraft Kitchen Tips!
Both the spread and crostini can be made up to 24 hours ahead of time. Store spread in airtight container in refrigerator. Place crostini in separate airtight container or resealable plastic bag and store at room temperature.
Fresh peas can be used instead of the frozen peas. Add to boiling water; cook 2 min. Drain. Immediately add peas to large bowl of cold water to stop the cooking process; drain again, then use as directed.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 230 mg
Carbohydrate 11 g
Fibre 2 g
Sugars 2 g
Protein 4 g
12 servings, 2 topped crostini (48 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.