This Tuscan Tomato, Pesto, & Spinach Crustini Recipe is a real crowd pleaser. Let us know how it turned out in the comments!
1 package Wind & Willow Tomato Pesto Cheeseball Mix
1 box refrigerated pie crust, softened as directed on box
8 oz package cream cheese, softened
¼ cup olive oil plus 1 teaspoon
1 box frozen chopped spinach, completely thawed and drained of water
1/3 cup diced red onion
Small tomatoes, thinly sliced
1/3 cup shredded provolone cheese
2 fresh basil leaves
Heat oven to 375 degrees. Line large cookie sheet with cooking parchment paper or silpat, or spray with pan spray. Lay one pie crust in middle of pan .
In small bowl, mix ¼ cup olive oil with tomato pesto packet from Wind & Willow, then mix this mixture with cream cheese. Spread cream 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. Sprinkle with SOME OF THE herb packet from Wind & Willow package.
Fold 1 inch crust over filling, pleating crust every two inches. Combine 1 teaspoon olive oil with about ½ teaspoon from the herb packet and brush along edge of crust.
Bake at 375 for 20 mins. Remove from oven, sprinkle with shredded cheese and bake an additional 12-14 mins.
Top with chopped basil.
Recipe by Julie Jester of The Cook’s Station