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Spinach, Prosciutto and Red Bell Pepper Crostini
Spinach, Prosciutto and Red Bell Pepper Crostini
(Crostini con Spinaci, Prosciutto e Peperone)
 
 
Ingredients:
 
2 teaspoons plus 2 tablespoons extra virgin olive oil
1/2 red bell pepper, cut into matchstick-size strips
One 10-ounce package fresh spinach, stemmed
1 teaspoon minced garlic
1/4 cup chopped prosciutto
1 tablespoon whipping cream

Twelve 1/2-inch thick slices cut from French bread baguette
6 tablespoons freshly grated Parmigiano cheese
 
Directions:
 
Heat 1 teaspoon olive oil in heavy large skillet over medium heat.

Add bell pepper and saute until crisp-tender, about 8 minutes.

Transfer pepper to small bowl.

Heat same skillet over high heat.

Add spinach and saute 2 minutes.

Reduce heat to medium and saute until spinach is tender, about 2 minutes longer.

Cool in skillet.

Transfer spinach to work surface; chop spinach. Set aside.

Heat 1 teaspoon olive oil in same skillet over medium heat.

Add garlic and saute until fragrant, about 30 seconds.

Add prosciutto and saute 30 seconds.

Add chopped spinach.
 
Saute 2 minutes. Season to taste with salt and pepper.

Remove from heat.

Mix in cream.

Preheat broiler.

Arrange bread slices on large baking sheet.

Broil until lightly toasted.
 
Turn bread slices over.

Brush top of bread slices with remaining 2 tablespoons olive oil.
 
Broil until lightly toasted. Cool. (Components can be made 8 hours ahead. Cover spinach mixture and bell pepper strips separately; refrigerate. Store toasts airtight at room temperature.)

Spoon generous 1 tablespoon spinach mixture atop each toast.

Arrange bell pepper strips atop toasts.

Sprinkle with Parmigiano cheese.

Broil crostini until cheese bubbles and spinach mixture is hot, about 2 minutes.

Transfer crostini to plate and serve. Makes 12.
 
That's it!
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