Bread and Spreads Platter

Bread and Spreads Platter

In just 20 minutes, you can offer guests three quick-and-easy cream cheese spreads to put on top of baguette slices.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

18

servings

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.
Makes 18 servings (2 teaspoons of each spread and 3 bread slices each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
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:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 330mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 4g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.