Spinach & Feta Bruschetta

Prep: 20 minutes plus cooling

Bake/Cook: 16 minutes • Serves: 12

1 loaf (10.5 ounces) French baguette, sliced 1/2-inch thick crosswise
3 tablespoons olive oil
1 cup BestYet™ plain panko crispy bread crumbs
1 package (10 ounces) frozen BestYet™ chopped spinach, thawed
1 container (4 ounces) BestYet™ crumbled feta cheese
3 garlic cloves, coarsely chopped
1/4 cup grated Parmesan cheese
2 tablespoons packed coarsely chopped fresh mint
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Crushed red pepper flakes for garnish (optional)

1.Preheat oven to 400°. Place baguette slices in single layer on rimmed baking pan; brush both sides with 2 tablespoons oil and bake 10 minutes or until golden brown, turning once. Makes about 36 crostini.

2.In large skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; cook 3 minutes or until toasted, stirring frequently. Transfer to plate to cool completely.

3.In same skillet, cook spinach 3 minutes or until excess moisture has evaporated, stirring frequently. Transfer spinach to fine-mesh strainer; squeeze out any remaining excess water and transfer to food processor. Add feta cheese, garlic, Parmesan cheese, mint, lemon juice, lemon zest, salt, black pepper and bread crumbs to food processor; pulse until incorporated and slightly chunky. Makes about 2-1/2 cups spinach mixture.

4.Top crostini with spinach mixture; garnish with crushed red pepper, if desired. Makes 36 bruschetta.

Approximate nutritional values per serving (3 bruschetta):
156 Calories, 6g Fat (2g Saturated), 8mg Cholesterol, 397mg Sodium,
20g Carbohydrates, 2g Fiber, 2g Sugars, 1g Added Sugars, 6g Protein