July 12, 2010
Spinach Crostini
The mild, creamy spinach and bold roasted peppers are winning flavors in this easy appetizer.
Servings: makes 40 crostini
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 (8-ounce) loaf French bread
- 1 (10-ounce) package frozen spinach soufflé, thawed
- 1/4 cup walnuts, finely chopped
- 1/4 cup grated Romano cheese
- 1 teaspoon refrigerated minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (7-ounce) jar roasted red bell peppers, cut into strips
Directions
Preheat oven to 400°F.
Cut bread into 1/4-inch-thick slices. Place on baking sheets. Bake until toasted, about 3 minutes.
Combine spinach soufflé, walnuts, Romano, garlic, salt and pepper in a medium bowl and mix well.
Spread spinach mixture over bread slices. Bake for 6 to
minutes. Arrange roasted pepper strips on top. Serve immediately.
Secret Tip
The spinach topping puffs up as the crostini are baking. At 7 minutes, the topping should be fully cooked and will remain nicely puffed for 1 or 2 minutes. If your timing is perfect, you can quickly top with roasted peppers, then serve while still attractively puffed.
