Crostini with spinach and almonds
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
This nutty snack, rich in iron and fiber, will be a hit with the whole family at your home party. They're nutritious, filling, and a great way to incorporate more greens into the menu, making them a crowd-pleaser—after all, no one ever turned down a crunchy snack.
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:
- 450 g fresh spinach, washed, dried and trimmed
- 1 clove of garlic
- 3/4 cup sour cream
- 1/4 cup chopped toasted almonds, plus extra for serving
- 1 teaspoon chopped parsley
- 1 tsp chopped thyme
- 1 tsp chopped chives
- 1/8 tsp cayenne pepper
- Juice and zest of half a lemon
- Toasted baguette slices, for serving
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Place the chopped almonds on a baking sheet and roast until fragrant, 5–10 minutes. Check frequently, as the almonds can burn quickly. Let cool.
- Preheat the oven to broil mode. Slice the baguette diagonally into 0.5 cm thick slices, brush with olive oil, and place on a baking sheet. Toast in the oven until golden brown, 2–3 minutes.
- In a steamer basket set over 2.5 cm of simmering water, steam the spinach until wilted, about a few minutes. Remove the spinach and drain well.
- Place the spinach and garlic in a food processor and process until smooth. Add the sour cream, almonds, parsley, thyme, green onions, cayenne pepper, and 1/8 teaspoon salt. Process. Stir in the lemon zest and lemon juice.
- Spoon the spinach mixture over the toasted bread, sprinkle with chopped almonds and serve.
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