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Spinach-Red Pepper Crostini

Yield Makes 26 crostini (serving size: 1 slice)
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.

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

Nutrition 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

How to Make It

  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 350º, stirring occasionally, 5 to 10 minutes.

  7. *1/4 cup pecans may be substituted.