24 Pieces
1 baguette, sliced
1/3 cup extra virgin olive oil
sea salt to taste
2 large packages baby spinach, rinsed and dried as much as possible
6 cloves garlic, minced
2 anchovies, minced (or 2 tsp anchovy paste)
1/2 tsp red chili flakes
Directions:
1. Preheat oven to 425*F.
2. Brush baguette slices with some of the oil and place on large baking sheet. Toast in oven for about 7-8 minutes or until golden brown. Sprinkle with salt and let cool.
3. Cook spinach, 1 container's worth at a time, in large nonstick skillet over medium-high heat, stirring often for about 5 minutes or until wilted. Transfer to a bowl and repeat with remaining container. Add this cooked spinach to the bowl as well.
4. Heat remaining oil in skillet over medium heat. Cook garlic, anchovies (or paste) and chili flakes for about 2 minutes or until warmed.
5. Add the cooked spinach back into the pan, toss well and divide mixture among toasted baguette slices and serve.
Like this recipe? Why not try one of these as well?
Agrodolce Onion & Mozzarella Bruschetta
Roasted Plum & Spinach Salad
Salty-Sweet Edamame
Want to night out with great cuisine and a chance to learn a little about wine?
Why not join Stephanie at Wander Food & Wine for a wine tasting or class ?
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