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

Preparation

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.