Spinach-Red Pepper Crostini

We adapted this recipe from one sent by a reader. We substituted fat-free versions of mayonnaise and milk for the 2/3 cup olive oil her recipe contained. The spinach mixture may be prepared a day ahead.

Yield:

Makes 26 crostini (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 40
Caloriesfromfat 29 %
Fat 1.4 g
Satfat 0.4 g
Monofat 0.3 g
Polyfat 0.5 g
Protein 1.9 g
Carbohydrate 5.5 g
Fiber 0.4 g
Cholesterol 1 mg
Iron 0.4 mg
Sodium 143 mg
Calcium 35 mg

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

Preparation

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

Drain spinach well, pressing between paper towels.

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

Spread spinach mixture evenly over bread slices.

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

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

*1/4 cup pecans may be substituted.

Note:

February 2003