Tuscan Spinach and Tomato "Crustini"

Create a classy appetizer that boasts fresh flavours--including basil, spinach and tomatoes--on a flaky crust. ...MORE + LESS -

1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box

170 g (from 8-oz/250 g) cream cheese, softened

5 teaspoons basil pesto

1 box (300 g) frozen chopped spinach, thawed, squeezed to drain

1/3 cup diced red onion

2 small tomatoes, thinly sliced

1 1/2 tablespoons dry roasted sunflower kernels

1/3 cup shredded regular or smoked provolone cheese*

2 fresh basil leaves, thinly sliced

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1

Heat oven to 375°F. Line large baking sheet with cooking parchment paper, or spray with cooking spray. Unroll pie crust on baking sheet.
2

In small bowl, stir together cream cheese and 4 teaspoons of the pesto. Spread 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. Carefully fold 1-inch edge of crust over filling, pleating crust every 2 inches. Brush remaining 1 teaspoon pesto over edge of crust.
3

Bake 20 minutes. Remove from oven; sprinkle sunflower kernels and provolone cheese evenly over filling. Bake 12 to 14 minutes longer or until cheese is melted and crust is light golden brown.
4

Cool 15 to 20 minutes. Sprinkle with sliced basil leaves. Cut into 12 wedges.