Spinach-Red Pepper Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We adapted this recipe from one sent by a reader. We substituted fat-free versions of mayonnaise and milk for the 2/3 cup olive oil her recipe contained. The spinach mixture may be prepared a day ahead. Ingredients:
1 (8-ounce) french baguette, cut diagonally into 1/4-inch-thick slices |
1 (10-ounce) package frozen chopped spinach, thawed |
1/2 cup shredded parmesan cheese |
1/4 cup walnuts, toasted |
3 tablespoons fat-free mayonnaise |
2 tablespoons fat-free milk |
1 large garlic clove |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (7-ounce) jar roasted peppers, drained and cut into thin strips |
Directions:
1. Bake bread slices on a baking sheet at 375° for 5 minutes. Set aside.
2. Drain spinach well, pressing between paper towels.
3. Process spinach, Parmesan cheese, and next 6 ingredients in a food processor until mixture is smooth.
4. Spread spinach mixture evenly over bread slices.
5. Bake at 375° for 5 minutes. Top evenly with roasted pepper strips. Serve immediately.
6. NOTE: To toast walnuts, spread on a baking sheet, and bake at 350º, stirring occasionally, 5 to 10 minutes.
7. *1/4 cup pecans may be substituted.
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