Tomato & Balsamic Bruschetta

Tomato & Balsamic Bruschetta

16 servings

1 loaf French bread (16 oz.), cut into 16 slices
2 cloves garlic, halved
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
16 cherry tomatoes, halved
1/2 cup slivered red onions
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 tsp. brown sugar
1/8 tsp. each Salt and pepper
1/4 cup fresh basil leaves (about , torn

Heat oven to 400°F.
Place bread slices in single layer on baking sheet. Bake 3 to 4 min. on each side or until toasted on both sides. Rub with garlic. Cool.
Spread toast with cream cheese; top with tomatoes and onions.
Whisk vinegar, oil, sugar, salt and pepper until well blended. Drizzle over toast slices; top with basil.

Kraft Kitchen Tips
Substitute 3/4 cup thin roasted red pepper strips for the halved tomatoes.

Shortcut
Substitute 2 Tbsp. KRAFT Balsamic Vinaigrette Dressing for the vinegar mixture.