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Parmesan Crostini with Spinach-Pesto Spread

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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.

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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

Details

Servings 48
Preparation time 50mins
Cooking time 50mins
Adapted from pillsbury.com

Preparation

Step 1

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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