I love to try new recipes and sometimes I find a real winner. I made this Tuscan Spinach and Tomato "Crustini" recipe recently and my family really enjoyed it. It's like a gourmet pizza. Yum! this recipe is a keeper! And it only took about 20 minutes to prep.
I didn't have any fresh basil leaves on hand, so I used dried basil instead.
1 refrigerated pie crust (from 15-oz box), softened as directed on box. I like to make my own.
2 packages (3-oz each) cream cheese, softened
5 teaspoons basil pesto
1 box (9-oz) frozen spinach, thawed, squeezed to drain
1/3 cup diced red onion
2 small tomatoes, thinly sliced
2 tablespoons dry roasted sunflower kernels
1/3 cup shredded smoked provolone cheese
fresh basil leaves, thinly sliced
1. Heat oven to 375 degrees. Spray a large cookie sheet with 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.
Throw a salad together and you have a meal. Enjoy!
I found this recipe in an old (2008) Pillsbury Bake-Off recipe booklet that I have. I like to browse through my collection of recipe books to find new and interesting recipes to try.
Through the years, I've come across some real winners. I will certainly be making this one again!
Enjoy & Many Blessings,