Parmesan Garlic Crostini with Spinach Pesto Cream Spread
Golden, crispy French bread rounds topped with garlic-Parmesan cheese and served alongside a creamy spinach-pesto spread. This elegant appetizer combines the earthy flavors of spinach and basil with tangy cream cheese and balsamic vinegar. Perfect for dinner parties, holiday gatherings, or wine nights when you want something sophisticated yet approachable. The make-ahead spread and quick-baking crostini make entertaining effortless while delivering restaurant-quality results.
Ingredients
- 1 box (9 oz) frozen chopped spinach
- 4 oz cream cheese, softened
- ½ cup sour cream
- 2 tablespoons basil pesto
- 1 teaspoon balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon white or black pepper
- ½ cup grated Parmesan cheese
- 1 tablespoon garlic, finely chopped
- 1 can (11 oz) refrigerated Pillsbury Original French Bread
- ¼ cup olive oil
Instructions
- 1
Heat oven to 375°F and spray 2 large cookie sheets with cooking spray
- 2
Cook spinach in microwave as directed on package, drain and cool 5 minutes, then squeeze completely dry with paper towels
- 3
Process spinach, cream cheese, sour cream, pesto, vinegar, salt and pepper in food processor until well blended, then refrigerate while preparing crostini
- 4
Mix Parmesan cheese and garlic in small bowl and set aside
- 5
Cut dough into 1/4-inch slices and place 1/2 inch apart on cookie sheets
- 6
Press slices into 2-inch rounds with fingers
- 7
Brush rounds with 2 tablespoons oil and sprinkle with half the cheese mixture
- 8
Bake 5 minutes, then remove and turn crostini
- 9
Brush with remaining oil and sprinkle with remaining cheese mixture
- 10
Bake 5 to 10 minutes longer until golden brown and crisp
- 11
Cool on racks for 5 minutes before serving warm with spinach-pesto spread
Tips
Squeeze spinach thoroughly dry with paper towels to prevent watery spread that won't hold its consistency.
Make the spinach-pesto spread up to 2 days ahead and refrigerate covered for easier entertaining prep.
Press dough slices firmly into even rounds so they bake uniformly and hold toppings better.
Good to Know
Refrigerate spread up to 3 days covered. Store baked crostini in airtight container 2 days at room temperature.
Make spread 2 days ahead. Bake crostini day of serving for best texture.
Serve crostini warm with spread at room temperature. Arrange on platter with small spreading knives.
Common Mistakes
Squeeze spinach completely dry to avoid watery spread.
Don't overbake crostini past golden brown or they become too hard to bite.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make the spread without a food processor?
Yes, finely chop the drained spinach and mix all spread ingredients by hand with a fork until well combined.
What if my crostini get too brown?
Cover with foil for remaining bake time. They're done when crisp and golden, not dark brown.
How long will leftover spread keep?
Refrigerate covered up to 3 days. Stir before serving and let come to room temperature for best spreading consistency.