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Sun-Dried Tomato Crostini

Sun-Dried Tomato Crostini recipe
photo by:kraft
time
prep:
20 min
total:
1 hr 20 min
servings
total:
16 servings, 3 topped crackers each
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What You Need

1/2
cup  boiling water
1
pkg.  (3 oz.) sun-dried tomatoes
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2
cup  sliced black olives
1
clove  garlic, peeled
1
Tbsp.  chopped fresh basil leaves
48
 RITZ Reduced Fat Crackers

Make It

POUR boiling water over tomatoes in small bowl; let stand 10 min.

PLACE tomatoes with liquid in blender container; cover. Blend 30 sec. or tomatoes are until finely chopped. Add Neufchatel; cover. Blend well, using pulsing action. Add olives, garlic and basil; cover. Blend well. Spoon into bowl; cover.

REFRIGERATE at least 1 hour. Spoon about 1 tsp. of the tomato mixture onto each cracker just before serving.

Kraft Kitchens Tips

Variation
For a taste of the Mediterranean, prepare as directed substituting chopped pitted kalamata olives for the black olives and oregano for the basil.
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