Spinach and Feta Crostini
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Servings: 30 pieces
Ingredients:
-
1 tbsp (15 mL) extra-virgin olive
3 tbsp (50 mL) pine nuts
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 bag (10 oz/284 g) fresh spinach, cooked and drained
1 tbsp (15 mL) chopped fresh dill (or 1 tsp/5 mL) dried dillweed)
30 baguette slices
1/3 cup (75 mL) crumbled feta cheese
Preparation:
In large skillet, heat olive oil over medium heat; fry pine nuts, stirring, until golden, 2 to 3 minutes. Add garlic, salt and pepper; fry for 30 seconds. Stir in spinach and dill; mix well.
Meanwhile, broil baguette slices until golden, about 1 minute per side. Spoon 1 tbsp (15 mL) spinach mixture onto each slice; top with crumbled feta cheese.
Meanwhile, broil baguette slices until golden, about 1 minute per side. Spoon 1 tbsp (15 mL) spinach mixture onto each slice; top with crumbled feta cheese.
Source
Canadian Living Magazine: May 2005
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