Recipe by Manami
A nice appetizer in cool or warm weather. Found in Southern Living, 2003.
Top Review by Lowfat Linda
This was a huge hit at my home. I followed the recipe exactly and it is perfect as well as healthy. We enjoyed the Spinach Crostini as one of our vegetable dishes with our dinner. I plan to make this as a (very attractive) appetizer the next time we have company as it is so tasty and looks very festive -- it would be perfect during the holidays as well as other occasions. Thank you Di Sharf for sharing this recipe!
- 1 French baguette, cut into 1/4-inch thick slices
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1⁄2 cup shredded parmesan cheese
- 1⁄4 cup pecans or 1⁄4 cup walnuts, toasted
- 3 tablespoons fat-free mayonnaise
- 2 tablespoons 2% low-fat milk
- 1 large garlic clove
- 1 pinch of fresh grated nutmeg
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground coarse black pepper
- 1 (7 ounce) jar roasted peppers, drained and cut into thin strips
Directions See How It's Made
- Bake bread slices on baking sheet at 375F for 5 minutes.
- Set aside.
- Lower oven to 350F; toast walnuts or pecans on a baking sheet, stirring occasionally, 5-10 minutes.
- Raise heat back to 375°F.
- Drain spinach well, pressing between paper towels.
- Process spinach, Parmesan cheese, and next 6 ingredients in a food processor until mixture is smooth.(This can be made 1 day ahead of time.).
- Spread mixture evenly over bread slices.
- Bake for 5 minutes.
- Top evenly with roasted pepper strips.
- Serve immediately.