Tuscan Spinach and Tomato “Crustini”
(adapted from pillsbury.com)
I found this great recipe for a pizza-like bruschetta/pie that used ingredients I already had lying around and was trying to get rid of! With a cream cheese-pesto sauce layered with spinach, onion, tomato and mozzarella, this recipe is great as an appetizer or can be served with a green salad for a quick and delicious dinner!
1 refrigerated pie crust, brought to room temperature
4 oz. Neufchatel cheese, softened
5 tsp basil pesto
1/2 small red onion, diced
1 box (10 oz.) frozen chopped spinach, thawed and drained
2 small tomatoes, thinly sliced
1 1/2 tbsp dry roasted sunflower seed kernels
1/2 cup fresh mozzarella cheese, sliced into small pieces
1 tsp dried basil
1. Heat oven to 375°F. Spray a large cookie sheet with cooking spray. Unroll pie crust on cookie sheet.
2. In a 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 the 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 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 basil. Cut into 12 wedges.
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