Spinach, Bacon And Goat Cheese Crostini

Christy Rost


1loaf Italian bread
4tablespoons olive oil
coarse salt
3ounces goat cheese, softened
3strips bacon
12ounces baby spinach, washed, dried, and stems removed

Preheat the oven on the broil setting. Slice bread lengthwise in half, separate the two layers, and slice each layer into 6 pieces. Place slices on cookie sheets, brush the cut side with 3 tablespoons of the olive oil, and sprinkle lightly with coarse salt. Broil until the tops are golden brown. Remove from the oven, turn off the broiler, and spread the top of each slice generously with goat cheese. Return toasted bread to the oven to stay warm.

Preheat a large skillet over medium-low heat, add the remaining tablespoon of olive oil, and cook bacon until it is crisp. Drain bacon on paper towels and coarsely crumble it with your hands; set aside. Drain all but 1 tablespoon of the bacon fat from the skillet and quickly sauté the spinach just until it begins to wilt. Sprinkle lightly with salt and transfer to a bowl.

Remove toasted bread from the oven and top each slice with some of the sautéed spinach and crumbled bacon. Serve immediately.

Recipe makes 12 crostini.

Category: Appetizers