Crostini with spinach and goat cheese
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Crispy sandwiches with a juicy topping are a hit at any house party. Make Italian crostini with braised spinach and goat cheese for a delicious and very healthy appetizer. Toast baguette slices in the oven and immediately rub with garlic. Then top each slice with savory spinach and pine nuts and a little crumbled goat cheese. Bake for a few minutes in the oven until the cheese begins to melt, and serve. You can prepare the filling in advance and assemble the crostini just before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 18 slices of baguette, 1 cm thick.
- 4 tbsp. l. olive oil
- 2 cloves garlic, 1 whole and 1 finely chopped
- 2 tablespoons pine nuts
- A pinch of red pepper flakes, plus extra for serving (optional)
- 220 g spinach, tough stems trimmed
- 0.5 tsp freshly grated lemon zest
- 90 g fresh goat cheese, crumbled
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Use 2 tablespoons of olive oil to brush both sides of each slice of bread. Place them on a baking sheet and sprinkle lightly with salt and black pepper. Bake until golden brown, turning halfway through, about 7 minutes. While the toast is hot, rub both sides with a whole clove of garlic and return the bread to the baking sheet.
- In a large skillet over medium heat, toast the pine nuts, stirring, until golden brown, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive oil, minced garlic, and red pepper flakes to the skillet and cook over medium heat, stirring frequently, until the garlic is softened, about 1 minute.
- Add the spinach, a few at a time, seasoning with salt after each addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest, and mix well. Drain the mixture in a colander, then coarsely chop.
- Spread the spinach mixture evenly over the toasts and top each slice with crumbled goat cheese. Bake until the cheese begins to melt, 3-5 minutes. Sprinkle with red pepper flakes, if using, and serve the crostini warm.
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