Recipe by Emily Richards
From the Cookbook Per La Famiglia
Deep earthy green spinach with lots of garlic sits atop a toasted baguette slice for the perfect contrast of crunch and softness. For an added flavour hit, place a shaving of aged Parmigiano cheese on top of the spinach before serving.
2 tubs (11 oz/330 g each) baby spinach, rinsed
1/4 cup (60 mL) extra virgin olive oil
6 cloves garlic, minced
2 anchovies, minced
1/2 tsp (2 mL) hot pepper flakes
1 batch Basic Crostini (see recipe p. XX)
Salt, to taste
Cook half of spinach in a large nonstick skillet over medium-high heat stirring often for 5 minutes or until wilted. Place in colander and drain well. Repeat with remaining spinach. Set aside.
Heat the olive oil in skillet over medium heat. Cook garlic, anchovies and hot pepper flakes for about 2 minutes or until just starting to become golden. Add spinach and toss to coat with oil and garlic mixture. Cook for about 2 minutes or until well coated and warmed through. Remove from heat and season to taste with salt.
Divide mixture among crostini and serve.
Makes 20 crostini.
Tip: You will need 32 cups (8 L) of baby spinach for this recipe.
Tip: Depending on how salty your anchovies are, you may need less salt. So be sure to taste the spinach and adjust seasoning to your liking. If you don’t have anchovies you can use anchovy paste instead. You will need 2 tsp (10 mL).