Lunch: Tuscan Spinach and Tomato "Crustini"

Create a classy appetizer that boasts fresh flavors--including basil, spinach and tomatoes--on a flaky crust.

This recipe includes fertility superfoods such as:

Spinach, Basil

Health and fertility benefits of Tuscan Spinach and Tomato "Crustini"

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
2 packages (3 oz each) cream cheese, softened
5 teaspoons basil pesto
1 box (9 oz) 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

Instructions

Heat oven to 375 °F. Line large cookie sheet with cooking parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Unroll pie crust on cookie sheet.
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.
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.
Cool 15 to 20 minutes. Sprinkle with sliced basil leaves. Cut into 12 wedges.

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