Spinach crostini with garlic and chèvre
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.
Write a review
- 1 yummy French baguette, thinly sliced
- 2 whole heads garlic
- 2 tablespoons good-tasting extra-virgin olive oil
- 2 chubby fistsful spinach, washed, drained, roughly chopped
- 1 1/2 teaspoon ground spice of choice (cumin, smoked Spanish paprika, Turkish red pepper)
- 6 ounces chèvre (goat cheese)
- sea salt and freshly ground black pepper to taste
- Preheat oven to 350 degrees.
- Cut off the very top of the heads of garlic.
- Drizzle a few drops of olive oil on each head of exposed cloves.
- Wrap in aluminum foil and bake for 35 minutes. Put aside to cool.
- In the meantime, heat the remaining oil over medium-high heat and sprinkle with your chosen ground spice.
- Sauté the spinach in the spiced oil until wilted, about five minutes.
- Remove from heat and salt and pepper to taste.
- When the garlic is cool enough to handle, squeeze the buttery pulp into a cup to provide a paste, discarding the skins and root.
- Put the baguette slices on the baking sheet and toast till golden.
- Assemble the crostini.
- Spread the baguette slices with the warm garlic paste. top with chèvre, then finally top with the warm spinach. Serve immediately
- 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/