Parmesan Crostini with Spinach-Pesto Spread

Nutritional Information: 1 Serving (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;Percent Daily Value*:Vitamin A 10.00%;Vitamin C 0.00%;Calcium 2.00%;Iron 0.00%;Exchanges:0 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:0;*Percent Daily Values are based on a 2,000 calorie diet.
Photo by Amira F.
Adapted from pillsbury.com

PREP TIME

50

minutes

TOTAL TIME

50

minutes

SERVINGS

48

servings

PREP TIME

50

minutes

TOTAL TIME

50

minutes

SERVINGS

48

servings

Adapted from pillsbury.com

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 McCormick® 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

Directions

Heat oven to 375°F. Spray 2 large cookie sheets with Crisco® Original No-Stick Cooking Spray. Cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze spinach with paper towels to drain completely. In food processor, place spinach, cream cheese, sour cream, pesto, vinegar, salt and pepper. Cover; process until well blended. Cover; refrigerate while preparing crostini. 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. 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.

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