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Parmesan Crostini with Spinach-Pesto Spread - PCOS-Friendly Recipe

Parmesan Crostini with Spinach-Pesto Spread
Servings: 48
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Cheesy little appetizer rounds get an easy start with Pillsbury® refrigerated crusty French loaf, served with creamy spinach spread.

Ingredients

  • 1 box (9 oz) 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

Instructions

  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.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Spinach, Basil.

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