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Parmesan Crostini with Spinach-Pesto Spread

(33)
  8 reviews
  • 20 min prep time
  • 50 min total time
  • 11 ingredients
  • 48 servings
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Cheesy little appetizer rounds get an easy start with Pillsbury® refrigerated crusty French loaf, served with creamy spinach spread.

Bake-Off® Contest 44, 2010
Joan Duckworth
Lee's Summit, Missouri

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

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
0%
Cholesterol
5mg
2%
Sodium
80mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
1g
1%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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