There's no law that says bruschetta must be made with tomatoes and basil. Try this fancy version made with beets, oranges and fresh parsley.
What You Need
Original recipe yields 20 servings
4 small roasted beet s, cooled, peeled and cut into 1/2-inch pieces
2 navel orange s, sectioned
1 sourdough bread baguette (10 oz.), cut into 20 slices
3/4 cup (3/4 of 8-oz. tub) PHILADELPHIA Honey Pecan Cream Cheese Spread
1/4 cup loosely packed fresh parsley
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Let's Make It
Combine beets and oranges.
Spread bread with cream cheese spread.
Top with beet mixture and parsley.
How to Section Citrus Fruit
Use a sharp paring knife to section fresh oranges or grapefruit. Cut a 1/2-inch-thick slice off both the top and bottom ends of the fruit. Cut the peel and white pith away from the fruit, using a downward cutting motion following the shape of the fruit. Place the peeled fruit piece on its side, then cut down along the membrane on both sides of each section to remove the fruit.
How to Roast Fresh Beets
Wash and dry beets. Place on large sheet of foil. Drizzle with 1 Tbsp. olive oil. Wrap beets individually in foil. Bake in 400ºF oven 45 min. to 1 hour or until tender.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.