Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio

 

Almond-Spinach Crostini

Almond-Spinach Crostini

Appetizer for 6 to 8

Here is what you need:

1 baguette

¼ cup chopped toasted almonds and more for garnish

1 pound fresh spinach

¾ cup sour cream

1 large clove garlic, coarsely chopped

1 TBS chopped fresh parsley

1 TBS chopped fresh chives

1 tsp chopped fresh thyme

pinch or two of crushed red pepper

zest and juice of ½ lemon

Kosher salt and pepper

olive oil

Here is what you need to do:

Take the stems off the spinach and wash it.Place in a steamer and steam for a few minutes until it’s well wilted. Remove from steamer, let cool and squeeze out excess water.

Preheat broiler. Slice the baguette at an angle, about ¼ inches thick. Brush one side with oil. Place on a sheet pan and slide under broiler. Broil until toasted, don’t walk away it will certainly burn! I just stand and watch it.

When toasted to your liking, remove from oven and set aside.

Turn to oven on to 350. Place chopped almonds on a sheet pan and toast for 5 to 10 minutes. They should be golden and fragrant. Let cool.

Put the spinach and garlic in a food processor and blend until smooth.

Add in the sour cream, almonds, parsley, chives, thyme, red pepper, salt and pepper. Blend until smooth. Add in lemon juice and zest and five it another pulse to combine. Taste and adjust seasoning as needed.

Spread the spinach mixture over you sliced baguette, top with a few chopped, toasted almonds and serve.

Let’s Eat!!


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