Spinach crostini with garlic and chèvre

Spinach crostini with garlic and chèvre
Serves 16
We revel in our fresh spinach salads, then get a yen for something warm after a while. This crostini is warm and friendly. It loves a good sauvignon blanc on the terrace.
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  1. 1 yummy French baguette, thinly sliced
  2. 2 whole heads garlic
  3. 2 tablespoons good-tasting extra-virgin olive oil
  4. 2 chubby fistsful spinach, washed, drained, roughly chopped
  5. 1 1/2 teaspoon ground spice of choice (cumin, smoked Spanish paprika, Turkish red pepper)
  6. 6 ounces chèvre (goat cheese)
  7. sea salt and freshly ground black pepper to taste
  1. Preheat oven to 350 degrees.
  2. Cut off the very top of the heads of garlic.
  3. Drizzle a few drops of olive oil on each head of exposed cloves.
  4. Wrap in aluminum foil and bake for 35 minutes. Put aside to cool.
  5. In the meantime, heat the remaining oil over medium-high heat and sprinkle with your chosen ground spice.
  6. Sauté the spinach in the spiced oil until wilted, about five minutes.
  7. Remove from heat and salt and pepper to taste.
  8. When the garlic is cool enough to handle, squeeze the buttery pulp into a cup to provide a paste, discarding the skins and root.
  9. Put the baguette slices on the baking sheet and toast till golden.
  10. Assemble the crostini.
  11. Spread the baguette slices with the warm garlic paste. top with chèvre, then finally top with the warm spinach. Serve immediately
  1. Take the opportunity to roast extra garlic. It makes a wonderful garlic butter with a little salt and pepper. Even some fresh herbs, if you like. Soften the butter. Spin it all up in a mini processor, then let set up in the fridge.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/