Crostini are thin slices of toasted bread, spread with a paté of one sort or another, and are a standard Tuscan antipasto. The most common paté is made with chicken livers, but there are other options. This spinach paté will require a little more effort than some, but is quite tasty.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8-16 Crostini
Ingredients:
- 8 Slices of toasted bread of the kind preferred (remove and discard the crusts if you want), cut into triangles if desired
- 1 pound (450 g) spinach, washed well (frozen will also work - thaw it)
- 3 anchovies, boned, rinsed and crumbled
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1 cup (50 g) freshly grated Parmigiano
Preparation:
Wilt the spinach in a pot over high heat, using just the water that adheres to the leaves after you washed it. When it is thoroughly wilted, drain it well, mince it or blend it using short pulses, and put it in a pan with half the butter and the anchovies.
Simmer the mixture for a few minutes, stirring constantly, and while doing this toast the bread.
Stir the cream and the cheese into the spinach mixture, mix well, and turn off the heat.
Butter the toasted bread with the remaining butter, spread the spinach over it, and serve.
Simmer the mixture for a few minutes, stirring constantly, and while doing this toast the bread.
Stir the cream and the cheese into the spinach mixture, mix well, and turn off the heat.
Butter the toasted bread with the remaining butter, spread the spinach over it, and serve.
