Wednesday, March 18, 2009

Spinach and Goat Cheese Crustinis

This is the start of the night that was deemed "The Delicious Disappointment." Due to the last minute arrival of Sarah's sister, we were forced to merge two nights worth of recipes into one. What followed was the Stuffed Zucchini. We feasted upon these crustinis as the zucchini cooked and ended up with two huge meals, instead of two small appeteizers. Theres no feeling worse than looking at two sets of food and not being able to eat them. I warn you: make these, but don't make too many because it will hurt more to throw them out.

Taken from

Large bunch baby spinach

1 garlic clove chopped

1 tbsp butter

Sliced almonds

¼ cup white wine

Goat cheese


Olive oil

Salt and pepper

  1. In a frying pan, melt butter. Sautee garlic for a minute then toast almonds in the butter. Once they start to toast, add spinach until it begins to wilt. Add white wine. Cook until most of the liquid has disappeared.
  2. Brush sliced baguette with olive oil and sprinkle kosher salt and black pepper on top, put in broiler for 1 minute until slightly toasted
  3. Slice goat cheese and put on top of toasted baguette. Put back under broiler for 1-2 more minutes
  4. Spoon spinach and almonds on top of baguette and enjoy!

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