Parmesan Crostini with Spinach-Pesto Spread

Cheesy little appetizer rounds get an easy start with Pillsbury® refrigerated crusty French loaf, served with creamy spinach spread.

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Servings 48

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( 33 ) Ratings

33 Ratings

5 Stars

4 Stars 14%

3 Stars 11%

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Member Reviews ( 8 )

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Bake-Off® Contest 44, 2010

Joan Duckworth

Lee's Summit, Missouri

ingredients 11
Prep Time 20 min
Total Time 50 min

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

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Directions

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.