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Spinach-Red Pepper Crostini

Spinach-Red Pepper Crostini

We adapted this recipe from one sent by a reader. We substituted fat-free versions of mayonnaise and milk for the 2/3 cup olive oil her recipe contained. The spinach mixture may be prepared a day ahead.

Southern Living FEBRUARY 2003

  • Yield: Makes 26 crostini (serving size: 1 slice)


  • 1 (8-ounce) French baguette, cut diagonally into 1/4-inch-thick slices
  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup walnuts, toasted*
  • 3 tablespoons fat-free mayonnaise
  • 2 tablespoons fat-free milk
  • 1 large garlic clove
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (7-ounce) jar roasted peppers, drained and cut into thin strips


Bake bread slices on a baking sheet at 375° for 5 minutes. Set aside.

Drain spinach well, pressing between paper towels.

Process spinach, Parmesan cheese, and next 6 ingredients in a food processor until mixture is smooth.

Spread spinach mixture evenly over bread slices.

Bake at 375° for 5 minutes. Top evenly with roasted pepper strips. Serve immediately.

NOTE: To toast walnuts, spread on a baking sheet, and bake at 350º, stirring occasionally, 5 to 10 minutes.

*1/4 cup pecans may be substituted.

Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 29%
  • Fat: 1.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.9g
  • Carbohydrate: 5.5g
  • Fiber: 0.4g
  • Cholesterol: 1mg
  • Iron: 0.4mg
  • Sodium: 143mg
  • Calcium: 35mg

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Spinach-Red Pepper Crostini Recipe