Spinach-Red Pepper Crostini

Name: Spinach-Red Pepper Crostini
Ingredients: 1 (8-ounce) French baguette, cut diagonally into 1/4-inch-thick slices; 1 (10-ounce) package frozen chopped spinach, thawed; 1/2 cup shredded Parmesan cheese; 1/4 cup walnuts, toasted*; 3 tablespoons fat-free mayonnaise; 2 tablespoons fat-free milk; 1 large garlic clove; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 (7-ounce) jar roasted peppers, drained and cut into thin strips

10 ingredients

7 steps

Ingredients

1 (8-ounce) French baguette, cut diagonally into 1/4-inch-thick slices
1 (10-ounce) package frozen chopped spinach, thawed
1/2 cup shredded Parmesan cheese
1/4 cup walnuts, toasted*
3 tablespoons fat-free mayonnaise
2 tablespoons fat-free milk
1 large garlic clove
1/4 teaspoon salt
1/4 teaspoon pepper
1 (7-ounce) jar roasted peppers, drained and cut into thin strips

Directions

1

Bake bread slices on a baking sheet at 375° for 5 minutes. Set aside.
2

Drain spinach well, pressing between paper towels.
3

Process spinach, Parmesan cheese, and next 6 ingredients in a food processor until mixture is smooth.
4

Spread spinach mixture evenly over bread slices.
5

Bake at 375° for 5 minutes. Top evenly with roasted pepper strips. Serve immediately.
6

NOTE: To toast walnuts, spread on a baking sheet, and bake at 350°, stirring occasionally, 5 to 10 minutes.
7

*1/4 cup pecans may be substituted.