Ingredients

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons chopped fresh mint + more for garnish if desired
• 1 large yellow bell pepper, seeds and membranes removed
• 1 large orange bell pepper, seeds and membranes removed
• 1 large red bell pepper, seeds and membranes removed
• 4 ounces Philadelphia Whipped Cream cheese
• 4 ounces soft goat cheese
• 1 box garlic flavored Melba snack toasts (you will need 48 unbroken toasts)

Directions

1. In a Medium bowl, whisk together olive oil, vinegar, honey and mint until well combined. Season with salt and pepper. Set aside.
2. Using a mandolin slicer - or a VERY sharp knife, slice all three bell peppers very thinly. Toss Pepper Strips into the viniagrette. (You can also use a vegetable peeler to get thin strips of the bell pepper or a food processor with a slicing attachment) Allow peppers to marinate for 10 min.
3. While peppers are marinating, mix cream cheese and goat cheese together until smooth.
4. To assemble Bruschettas: Spread a generous amount of the cheese mixture onto each melba toast. Drain the bell peppers, and mound a good amount on top of cheese on each toast.
5. Plate the appetizers and garnish with additional fresh mint if desired. Season with a little salt and pepper if desired. Enjoy!