In just 20 minutes, you can offer guests three quick-and-easy cream cheese spreads to put on top of baguette slices.
containers (8 oz each) chives-and-onion cream cheese spread
cup diced drained roasted red bell peppers (from 7-oz jar)
cup chopped pimiento-stuffed green olives
tablespoons refrigerated basil pesto (from 7-oz container)
Leaf lettuce leaves
loaf (20 inch) baguette French bread (12 oz), cut into 1/4-inch slices
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.
Line serving platter with lettuce leaves. Mound 3 spreads on lettuce leaves. Surround with bread slices.
Radicchio, a ruby-red salad green, makes colorful "bowls" for these tasty spreads. Or, use Bibb or leaf lettuce leaves.
Make little paper flags identifying the three spreads. Attach them to toothpicks and place in the spreads.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.