Spinach and carrot crostini


Makes 8 crostini - 4 servings

This topping boasts stunning colors and is good for you, too.

8 Crostini (slices of sourdough baguette toasted with olive oil)

For the topping

1 tablespoon olive oil

1 carrot, coarsely shredded

2 cloves garlic, minced

3 cups coarsely shredded stemmed salad spinach

1 teaspoon fresh lemon juice

Dash of freshly ground pepper, or to taste

Dash of salt, or to taste

2 tablespoons freshly shredded Romano cheese

Toasted pine nuts for garnish

Begin by preparing the Crostini.

To make the topping, heat the olive oil in a large nonstick skillet over medium-high heat. Add the carrot and garlic; cook, stirring constantly, until the carrot is tender, about 2 minutes. Add the spinach; cook, stirring constantly, until it is wilted, about 1 more minute. Remove the pan from the heat. Stir in the lemon juice, pepper, and salt. Taste and adjust the seasoning.

Use tongs to spread the spinach topping on the Crostini. Sprinkle with cheese and pine nuts. Serve immediately while warm.