Spinach & Tomato Crostini2017-08-31
- Servings : 6
- Cook Time : 15m
- Ready In : 15m
- 1 bunch baby spinach, sliced
- 12 cherry tomatoes, chopped
- 2 tbsps onions, diced
- 1 tsp garlic, finely chopped
- 1 tbsps olive oil
- 150g Parmesan cheese, crumbled
- 1 large baguette
- salt and freshly ground black pepper to taste
Preheat the oven to 180°C. Slice the baguette on the diagonal into 1/4 inch wide slices, place on a baking tray. Place in the oven and toast for 5-10 minutes, remove the pan from the oven and flip each slice over, return to the oven for another 5-10 minutes. When you have nice golden colour on each side of your crostinis remove the tray from the oven and cool.
Place a large pan on medium-high, add the oil, onions and garlic, cook for 1-2 minutes, stirring occasionally. Add the spinach, carefully stirring until they begin to wilt. Season with salt and freshly ground black pepper.
Layer the sautéed spinach onto the crostinis then add some tomato and sprinkle with Parmesan crumbles. Garnish with fresh basil.