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.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.