Joanne Weir Follow @ChefJoanneWeir

Crostini with Herbed Goat Cheese and Wilted Baby Spinach

Crostini with Herbed Goat Cheese and Wilted Baby Spinach

Serves 6

Wine Suggestion: Sauvignon Blanc



6 ounces fresh goat cheese, room temperature
1 tablespoon lemon zest
2 tablespoons fresh chives, thinly sliced
1 tablespoon fresh chopped flat-leaf parsley
1 tablespoon fresh chopped mint
2 teaspoons fresh chopped oregano
1 teaspoon fresh chopped thyme
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 pound baby spinach, washed and ends trimmed
6 slices rustic country-style bread


In a bowl, mash together the goat cheese, lemon zest, chives, parsley, mint, oregano, thyme, salt and pepper. Reserve.In a large frying pan, warm the olive oil over medium high heat. Add the spinach and with tongs, toss the spinach until wilted, 2 to 3 minutes. Season to taste with salt and pepper.

Toast the bread either on an outdoor grill, under the broiler or toaster. Cut the bread into two pieces on the diagonal.

Spread the toasted bread with herbed goat cheese, spreading evenly. Top the goat cheese with wilted spinach, distributing evenly.

To serve, place the grilled bread on a platter and serve immediately.