Spinach Crostini: A Recipe of Sorts

Gentle Readers, the best vegetable is the one that is eaten without complaint. Though I’m very fortunate to be raising a couple of foodies who don’t run screaming from green things, crostini is a secret weapon in the war for nutrition and good taste.

Spinach Crostini: Sauteed spinach, goat cheese, toast.

Spinach Crostini: Sauteed spinach, goat cheese, toast.

Bread (toasted), cheese (goat, in this case), and garlicky sauteed spinach. Done. It’s an appetizer, it’s a vegetable, it’s a miracle. You can mix this up at will. I served these the other night, and we consumed an entire bag of baby spinach between the three of us. It was unbelievably delicious, and we all ate it not just without complaint, but with joy.

Try cream cheese and roasted red peppers, or sauteed broccolini with goat cheese. Change the bread from loaf to baguette. Use what’s at hand, stack it, and cut into manageable pieces.

Crostini with Broccolini

Crostini with Broccolini

This is the perfect lead-in to a pasta meal, or to soup. It stretches what’s being served, and it is so very easy. Spinach on bread, Popeye would be proud.

What’s your favorite green vegetable? Post a comment below! It is easy AND fun.

Send deep thoughts, kitchen confessions, and actual questions to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up on Friday: Bachi Burger, I Think I Love You.

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