The Olive Bin

Spinach and Feta Croissant Crostini

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside. In a large skillet, heat olive oil over medium heat. Cook spinach for 2 minutes or until wilted. Let cool. Add wilted spinach, 1 C feta cheese, toasted pine nuts, and 1/4 C Parmesan cheese to a food processor. Cover and process until mixture is consistency of a fine paste; set aside. Cut croissants into 1/4"-thick slices. Place on prepared baking sheets. Spread with spinach-feta mixture. Sprinkle with remaining Parmesan cheese. Bake for 5 to 8 minutes or until heated through. Sprinkle remaining feta cheese over top. Serve warm.
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Ingredients

1 T of The Olive Bin's Rosemary Olive Oil (Fused)
1 bag (10 oz) fresh spinach
1 C + 1 C feta cheese crumbles
1/2 C pine nuts, toasted
1/4 C + 2 T shredded Parmesan cheese
12 mini croissants (or size of your preference - this will determine size of crostini)

Directions

  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
  2. In a large skillet, heat olive oil over medium heat. Cook spinach for 2 minutes or until wilted. Let cool. Add wilted spinach, 1 C feta cheese, toasted pine nuts, and 1/4 C Parmesan cheese to a food processor. Cover and process until mixture is consistency of a fine paste; set aside.
  3. Cut croissants into 1/4"-thick slices. Place on prepared baking sheets. Spread with spinach-feta mixture. Sprinkle with remaining Parmesan cheese.
  4. Bake for 5 to 8 minutes or until heated through. Sprinkle remaining feta cheese over top. Serve warm.

Additional Info

Adapted from Hy-Vee "seasons" recipe

Makes 60 crostini pieces (20 servings of 3 pieces each)

Associated Products

Rosemary Olive Oil
Rosemary Olive Oil
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