Spinach-Red Pepper Crostini |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 14 |
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A nice appetizer in cool or warm weather. Found in Southern Living, 2003. Ingredients:
1 french baguette, cut into 1/4-inch thick slices |
1 (10 ounce) package frozen chopped spinach, thawed |
1/2 cup shredded parmesan cheese |
1/4 cup pecans or 1/4 cup walnuts, toasted |
3 tablespoons fat-free mayonnaise |
2 tablespoons 2% low-fat milk |
1 large garlic clove |
1 pinch of fresh grated nutmeg |
1/4 teaspoon salt |
1/4 teaspoon fresh ground coarse black pepper |
1 (7 ounce) jar roasted peppers, drained and cut into thin strips |
Directions:
1. Bake bread slices on baking sheet at 375F for 5 minutes.
2. Set aside.
3. Lower oven to 350F; toast walnuts or pecans on a baking sheet, stirring occasionally, 5-10 minutes.
4. Raise heat back to 375°F.
5. Drain spinach well, pressing between paper towels.
6. Process spinach, Parmesan cheese, and next 6 ingredients in a food processor until mixture is smooth.(This can be made 1 day ahead of time.).
7. Spread mixture evenly over bread slices.
8. Bake for 5 minutes.
9. Top evenly with roasted pepper strips.
10. Serve immediately.
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