Warm Roasted Portobello and Asiago Dip

Ingredients

• 1 baguette (400 g)
• cut into 32 slices
• 2 Tbsp. extra virgin olive oil
• 1 cup Philadelphia Cream Cheese Product
• 1-1/2 cups Classico di Toscana Roasted Portobello Mushroom Pasta Sauce
• 1-1/4 cups shredded Kraft Parmesan
• Romano & Asiago Shredded Cheese
• divided

Instructions

1. Heat oven to 400 degrees F.
2. Brush both sides of bread slices with oil; place in single layer on baking sheet.
3. Bake 2 to 3 min.
4. on each side or until golden brown on both sides.
5. Meanwhile, mix cream cheese product, pasta sauce and 1 cup Asiago until blended; spread onto bottom of 1-L casserole dish sprayed with cooking spray.
6. Top with remaining Asiago.
7. Bake 15 to 20 min.
8. or until heated through.
9. Serve with toast slices.