Tuscan Spinach and Tomato "Crustini"

Create a classy appetizer that boasts fresh flavors--including basil, spinach and tomatoes--on a flaky crust.

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Servings 12

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( 161 ) Ratings

161 Ratings

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Member Reviews ( 103 )

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Bake-Off® Contest 43, 2008

Dianna Wara

Washington, Illinois

ingredients 9
Prep Time 20 min
Total Time 1 hr 15 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

2: packages (3 oz each) cream cheese, softened

5: teaspoons basil pesto

1: box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1/3: cup diced red onion

2: small tomatoes, thinly sliced

1 1/2: tablespoons Fisher® Dry Roasted Sunflower Kernels

1/3: cup shredded regular or smoked provolone cheese*

2: fresh basil leaves, thinly sliced

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Directions

1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Unroll pie crust on cookie sheet.
2 In small bowl, stir together cream cheese and 4 teaspoons of the pesto. Spread cheese mixture over pie crust to within 1 inch of edge. Arrange spinach evenly over cream cheese mixture. Sprinkle onion over spinach. Arrange tomato slices in single layer over onion. Carefully fold 1-inch edge of crust over filling, pleating crust every 2 inches. Brush remaining 1 teaspoon pesto over edge of crust.
3 Bake 20 minutes. Remove from oven; sprinkle sunflower kernels and provolone cheese evenly over filling. Bake 12 to 14 minutes longer or until cheese is melted and crust is light golden brown.
4 Cool 15 to 20 minutes. Sprinkle with sliced basil leaves. Cut into 12 wedges.

EXPERT TIPS

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Expert Tips

*Two slices (from 8-oz package) regular or smoke-flavored provolone cheese, cut into 1 1/4x1/8-inch strips, can be substituted for the shredded provolone cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 160
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 200mg; 200%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 1g 1% Sugars 1g 1% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 2%;
Calcium: 6%;
Iron: 2%;

Exchanges:

1 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; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

TCTopCat

report Posted Jul. 8, 2010 12:10 PM

Question: does this make two crustinis using both pie shells from the box?

georgiq

report Posted Dec. 25, 2009 12:00 PM

Absolutely fantastic!! Made this for Christmas Eve and everyone loved it! Triple a-1 rating, very easy to make. Will be adding this to my regular app rotation.

Baking Daddy

report Posted Nov. 22, 2008 8:26 PM

I picked this recipe to have as an appetizer during Thanksgiving. I baked it for the first time today in anticipation of baking it it a few days. It was absolutely the most unique appetizer that I have seen in a long time! The only thing I did different was use pecans instead of sunflower seeds, only because I didn't have the seeds on hand. It's creamy texture and just the right amount of everything is wonderful. This is an appetizer worthy of being served at my Thanksgiving meal! This is really an elegant appetizer that can be served for any party or event. I can't wait to see what my guests have to say about this. I will be serving this many time in my up coming events. Thanks Pillsbury - Great job with this one!

lynn200

report Posted Aug. 12, 2008 11:50 AM

I made this omitting the sunflower kernals; my husband loved it.

lahspf

report Posted Aug. 6, 2008 2:45 PM

Good taste, good appearance...but I had trouble with the bottom crust not being baked in the designated time, something I didn't discover until I already began to cut it. I had to put it back in the oven for an additional 15 minutes, and even though I put some foil lightly over it, the top was overdone. Not sure it would be worth making again for this reason.