Spinach and Parmesan Bruschetta with Pine Nuts

Name: Spinach and Parmesan Bruschetta with Pine Nuts
Yield: 40
Ingredients: 6 cups of cleaned spinach; 20 slices of Italian bread (or 1 medium filone); 1/2 cup of extra virgin olive oil; Salt to taste; Juice from 1 lemon; 50g of Parmesan cheese in shreds; 100g of pine nuts

1
6 cups of cleaned spinach
2
20 slices of Italian bread (or 1 medium filone)
3
1/2 cup of extra virgin olive oil
4
Salt to taste
5
Juice from 1 lemon
6
50g of Parmesan cheese in shreds
7
100g of pine nuts

Ingredients

1
6 cups of cleaned spinach
2
20 slices of Italian bread (or 1 medium filone)
3
1/2 cup of extra virgin olive oil
4
Salt to taste
5
Juice from 1 lemon
6
50g of Parmesan cheese in shreds
7
100g of pine nuts

Directions

1
Cook the spinach in a steamer basket
2
Remove from heat, let it cool, and refrigerate
3
While that's happening, cut the Italian bread slices in half, brush with olive oil, and bake in a medium oven (180°C) for five minutes or until lightly toasted
4
Cover the bread slices with the spinach mixture, season with salt and lemon juice
5
Distribute the Parmesan cheese shreds and pine nuts, drizzle with olive oil, and serve.

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