Ingredients Jump to Instructions ↓

  1. 1 box (9 oz) Green Giant® frozen chopped spinach

  2. 4 oz cream cheese (half of 8-oz package), softened

  3. 1/2 cup sour cream

  4. 2 tablespoons basil pesto

  5. 1 teaspoon balsamic vinegar

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon McCormick® White or Black Pepper

  8. 1/2 cup grated Parmesan cheese

  9. 1 tablespoon finely chopped garlic

  10. 1 can (11 oz) Pillsbury® refrigerated crusty French loaf

  11. 1/4 cup Crisco® Pure Olive Oil

Instructions Jump to Ingredients ↑

  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.

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  8. Calories 50 (Calories from Fat 30),


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