Lunch: 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.

This recipe includes superfoods such as:

Spinach, Basil

Health benefits of Parmesan Crostini with Spinach-Pesto Spread

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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

Heat oven to 375 °F. Spray 2 large cookie sheets with Crisco® Original No-Stick Cooking Spray.
Cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze spinach with paper towels to drain completely.
In food processor, place spinach, cream cheese, sour cream, pesto, vinegar, salt and pepper. Cover; process until well blended. Cover; refrigerate while preparing crostini.
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.
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.

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