Spinach Tomato Crostini
For your next gathering, try serving this easy appetizer.
2 cloves garlic
1/2 cup sundried tomatoes packed in oil, drained
1/2 cup chopped walnuts, toasted
1/3 cup packed fresh basil leaves
2 tablespoons olive oil
24 (1/2-inch-thick) diagonal slices French bread baguette
1 (12-ounce) package frozen spinach soufflé
1/2 cup (2-ounces) freshly shredded Parmesan cheese
- Thaw spinach soufflé in microwave at MEDIUM (50% power) for 6 to 7 minutes; set aside.
- Position knife blade in food processor bowl; drop garlic through food chute with processor running. Process until minced. Remove cover, and add next 4 ingredients; process until coarsely puréed. Set aside.
- Arrange bread slices in a single layer on an ungreased baking sheet. Bake in a preheated oven at 375° F for 8 to 10 minutes or until lightly toasted.
- Spread tomato mixture evenly on bread slices; spoon spinach soufflé evenly over tomato mixture. Sprinkle with cheese. Bake in a preheated oven at 400° F for 10 to 15 minutes or until puffed and set.
Makes 24 appetizers.
Recipe is the property of Nestlé® & Meals.com, used with permission.