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Appetizers

Antipasto Wreath

Antipasto Wreath recipe
photo by:kraft
Pepperoni and olives folded into two kinds of cheese: yum. Dress them up with roasted peppers and fresh basil and you have a festive app that's holiday party-ready.
time
prep:
20 min
total:
20 min
servings
total:
26 servings, 2 Tbsp. spread and 5 crackers each
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What You Need

2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup  chopped OSCAR MAYER Pepperoni
1/2
cup  KRAFT 100% Grated Three Cheese Blend
1/4
cup  chopped black olives
2
Tbsp.  chopped fresh basil
6
Tbsp.  chopped roasted red peppers, divided
1
Tbsp.  chopped fresh parsley
 Fresh basil leaves
 RITZ Crackers

Make It

MIX first 5 ingredients and 2 Tbsp. peppers until well blended. Shape into 16-inch log; wrap in plastic wrap.

REFRIGERATE 1 hour or until firm enough to handle. Form into wreath shape on large plate.

TOP with remaining peppers and parsley. Garnish with fresh basil leaves. Serve with crackers.

Kraft Kitchens Tips

Variation
Prepare using PHILADELPHIA Neufchatel Cheese and RITZ Reduced Fat Crackers.
Make Ahead
Cheese spread can be stored in refrigerator up to 24 hours before shaping into wreath.
Special Extra
Sprinkle plate with additional chopped parsley before topping with cheese spread.
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