Artichoke Spinach Crostini

Ingredients:

8 oz. of baby spinach
1 baguette, sliced into finger width thick pieces
1/4 C olive oil
salt, coarse grind
black pepper
1 container Kite Hill cream cheese style spread
1 package Monterey Farms Fresh Artichoke Hearts, quartered
1/4 C basil leaves, cut chiffonade, lightly packed

Directions:

Preheat oven to 350.

To prepare the spinach: In a bamboo steamer or steam basket, steam baby spinach or saute in large pan for 1-2 minutes with a couple drops of oil. You just want to wilt and cook it slightly. Place cooked spinach in a strainer, allow to cool, then use your hands or a ricer to squeeze out the excess water. Set spinach aside in a small bowl.

To prepare the crostini: Assemble the sliced baguette pieces evenly onto a half sheet pan or baking sheet. Using a pastry brush, evenly brush each piece with a thin layer of olive oil, then sprinkle a little salt and pepper. Bake for 5 minutes, or until slightly toasted. (After you pull them out of the oven they will continue to cook a little more, so I like to remove them while they are still a little soft.)

To assemble: Smear a dollop of cream cheese onto each piece of toasted bread, then top with a pinch of spinach, one artichoke quarter and a pinch of basil ribbons, for garnish. Serve immediately.