Bread and Spreads Platter

 

2

containers (8 oz each) chives-and-onion cream cheese spread

1/4

cup diced drained roasted red bell peppers (from 7-oz jar)

1/4

cup chopped pimiento-stuffed green olives

2

tablespoons refrigerated basil pesto (from 7-oz container)

Leaf lettuce leaves

1

loaf (20 inch) baguette French bread (12 oz), cut into 1/4-inch slices

• 1 Among 3 small bowls, divide cream cheese. Stir red peppers into cream cheese in 1 bowl. Stir olives into cream cheese in another bowl. Stir pesto into cream cheese in third bowl.
• 2 Line serving platter with lettuce leaves. Mound 3 spreads on lettuce leaves. Surround with bread slices.