Spinach-and-Parmesan Crostini

Spinach-and-Parmesan Crostini

Prepare the spinach-and-cheese mixture up to a day ahead; cover and chill in an airtight container.

Southern Living NOVEMBER 2008

  • Yield: Makes 1 dozen
  • Prep time: 10 Minutes
  • Bake: 10 Minutes


  • 1 (10-oz.) package frozen spinach, thawed
  • 1 (8-oz.) package cream cheese, softened
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1 large garlic clove, minced
  • 1/4 teaspoon freshly ground pepper
  • 1/2 (16-oz.) French bread loaf, cut diagonally into 1/2-inch slices
  • 1/3 cup pine nuts


1. Preheat oven to 325°. Drain spinach well, pressing between paper towels to remove excess water.

2. Stir together spinach, cream cheese, Parmesan cheese, and next 3 ingredients in a medium bowl. Top each bread slice with 2 Tbsp. cheese mixture. Sprinkle with pine nuts. Place bread slices on a baking sheet.

3. Bake at 325° for 10 minutes or until thoroughly heated and nuts are toasted.


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Spinach-and-Parmesan Crostini Recipe