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Country-Style Spinach Crostini

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Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serves 4

Crostini, among the most typical Italian antipasti, are prevalent in Tuscany, where toppings may range from warm sauteed Swiss chard to simple stewed beans. Here, sauteed spinach is topped with creamy melted cheese to form crusty gratinéed toasts.

RECIPE INGREDIENTS

2 tablespoons extra-virgin olive oil

3 tablespoons finely chopped prosciutto

2 tablespoons chopped green (spring) onions

1 pound spinach, stems removed and chopped

1 large egg

2 tablespoons freshly grated good quality Italian parmesan cheese

1 tablespoon heavy cream

Salt and ground white pepper

Freshly grated nutmeg

8 slices country-style white or whole-wheat bread, each 2 1/2 inches wide and 1/2 inch thick

2 ounces Swiss or emmenthaler cheese, cut into 8 equal slices

Country-Style Spinach Crostini Recipe at Cooking.com

DIRECTIONS

In a frying pan over medium heat, warm the olive oil. Add the prosciutto and green onions and sauté until fragrant, about 1 minute. Raise the heat to high, add the spinach and sauté until barely wilted, 2-3 minutes. Transfer to a colander to drain, pressing against the spinach with a spoon to remove any excess liquid. Let cool. Preheat a broiler (or a grill).

In a bowl, whisk the egg until blended. Whisk in the Parmesan cheese and cream until well mixed. Season to taste with salt, white pepper and nutmeg. Add the spinach mixture and stir until blended.

Toast the bread until golden. Using a slotted spoon to drain off any excess liquid, arrange the spinach mixture on top of the toasted bread slices, dividing it evenly and making sure all edges of the toasts are covered to prevent burning. Lay a slice of cheese on top of each toast. Place on a rack in a broiler pan and broil (grill) until the cheese has just melted, 1-2 minutes.

Transfer to a platter and serve immediately.

Recipe author: Mary Beth Clark

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 4

Calories:

367

Fat. Total:

20g

Fiber:

Carbohydrates, Total:

31g

Sodium:

580mg

% Cal. from Fat:

49%

Cholesterol:

80mg

Protein:

17g

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