Crostini with Herbed Goat Cheese and Wilted Spinach
added 03/07/08
Serves 6
6 oz. fresh goat cheese, room temperature
1 Tbs. lemon zest
2 Tbs. fresh chives, thinly sliced
1 Tbs. fresh, chopped, flat-leaf parsley
1 Tbs. fresh, chopped mint
2 tsp. fresh, chopped oregano
1 tsp. fresh, chopped thyme
Salt and freshly ground black pepper
1 Tbs. extra virgin olive oil
1/2 pound spinach, washed and ends trimmed
6 slices rustic, country-style bread
In a bowl, mash together the goat cheese, lemon zest, chives, parsley, mint, oregano, thyme, salt, and pepper. Reserve.
In a large frying pan, warm the olive oil over medium-high heat. Add the spinach and with tongs, toss the spinach until wilted, 2 to 3 minutes. Season to taste with salt and pepper.
Toast the bread on an outdoor grill, under the broiler, or in a toaster. Cut the bread into two pieces on the diagonal.
Spread the toasted bread with herbed goat cheese, spreading evenly. Top the goat cheese with wilted spinach, distributing evenly. Serve immediately.
Per serving: 217 calories, 10 g protein, 12 g fat, 6 g saturated fat, 17 g carbohydrate, 447 mg sodium, 22 mg cholesterol, 162 mg calcium
—Weir Cooking in the Wine Country by Joanne Weir
