Parmesan Crostini with Spinach-Pesto Spread

By pamdabear3383

Ingredients

• 1 box (9 oz) Green Giant® frozen chopped spinach
• 4 oz cream cheese (half of 8-oz package), softened
• 1/2 cup sour cream
• 2 tablespoons basil pesto
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon white or black pepper
• 1/2 cup grated Parmesan cheese
• 1 tablespoon finely chopped garlic
• 1 can (11 oz) Pillsbury® refrigerated crusty French loaf
• 1/4 cup Crisco® Pure Olive Oil

Details

Servings 48
Adapted from pillsbury.com

Preparation

Step 1

1. Heat oven to 375°F. Spray 2 large cookie sheets with Crisco® Original No-Stick Cooking Spray.

2. Cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze spinach with paper towels to drain completely.

3. In food processor, place spinach, cream cheese, sour cream, pesto, vinegar, salt and pepper. Cover; process until well blended. Cover; refrigerate while preparing crostini.

4. In small bowl, mix cheese and garlic; set aside. Place loaf of dough on cutting board. Using sharp serrated knife, cut dough into 1/4-inch slices; place 1/2 inch apart on cookie sheets. Press slices with fingers into 2-inch rounds. Brush rounds with 2 tablespoons of the oil; sprinkle with half of the cheese mixture.

5. Bake 5 minutes. Remove from oven; turn crostini. Brush with remaining 2 tablespoons oil; sprinkle with remaining cheese mixture. Bake 5 to 10 minutes longer or until golden brown and crisp. Remove from cookie sheets to cooling racks; cool 5 minutes. Serve warm with spinach-pesto spread.

Nutritional Information
1 Serving: Calories 50 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 80mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 0g); Protein 1g