125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 cup crumbled feta cheese with garlic and herbs
3/4 cup loosely packed arugula
1 tsp. lemon zest
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How do I make it ?
Heat oven to 425ºF.
Toss asparagus with 2 tsp. oil; spread onto rimmed baking sheet sprayed with cooking spray. Place bread slices in single layer on second baking sheet.
Bake asparagus and bread 8 min. or until asparagus is crisp-tender and bread is toasted, turning all pieces after 4 min.
Mix cream cheese, feta and 2 tsp. of the remaining oil until blended. Toss arugula with lemon zest and remaining oil.
Spread toast slices with cream cheese mixture; top with asparagus and arugula.
Kraft Kitchen Tips!
Prepare using Philadelphia Garden Vegetable Light Cream Cheese Product.
For more tender asparagus, bake an additional 2 to 3 min. before placing over the toast slices.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 3 g
Cholesterol 20 mg
Sodium 240 mg
Carbohydrate 15 g
Fibre 1 g
Sugars 1 g
Protein 5 g
16 servings, 1 piece (37 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.