Spinach-Red Pepper Crostini

A nice appetizer in cool or warm weather. Found in Southern Living, 2003.

• Ready In: 25 mins
• Serves: 14

Ingredients

• 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

1. Bake bread slices on baking sheet at 375F for 5 minutes.
2. Set aside.
3. Lower oven to 350F; toast walnuts or pecans on a baking sheet, stirring occasionally, 5-10 minutes.
4. Raise heat back to 375°F.
5. Drain spinach well, pressing between paper towels.
6. 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.).
7. Spread mixture evenly over bread slices.
8. Bake for 5 minutes.
9. Top evenly with roasted pepper strips.
10. Serve immediately.