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A puree mix of spinach, roasted garlic and asparagus. Delicious on a garlic crostini.
Servings Prep Time Cook Time Passive Time
30crostinis 10minutes 10minutes 40 minutes
Servings Prep Time
30crostinis 10minutes
Cook Time Passive Time
10minutes 40 minutes
Ingredients
  • 1 head garlic unpeeled
  • 2 tbsp Olive Oil plus extra for brushing bread
  • 1 whole Baguette cut into 1/2
  • 1 10oz bag Spinach fresh and steamed or frozen and strained
  • 1 bunch (1/2lb) Asparagus cut into 1 1/2 pieces
  • 1 bunch Basil roughly chopped and extra for garnish
  • 1/2 Lemon juiced
Servings: crostinis
Units:
Ingredients
  • 1 head garlic unpeeled
  • 2 tbsp Olive Oil plus extra for brushing bread
  • 1 whole Baguette cut into 1/2
  • 1 10oz bag Spinach fresh and steamed or frozen and strained
  • 1 bunch (1/2lb) Asparagus cut into 1 1/2 pieces
  • 1 bunch Basil roughly chopped and extra for garnish
  • 1/2 Lemon juiced
Servings: crostinis
Units:
Instructions
  1. 1. Preheat oven to 450°F.
  2. 2. Cut top of head of garlic head and put on a foil-rimmed baking sheet.
  3. 3. Drizzle 1 tablespoon oil over garlic and wrap tightly in the foil.
  4. 4. Roast garlic in middle of oven until very soft, 40 to 50 minutes, and cool.
  5. 5. Place asparagus on a foil lined baking sheet. Drizzle with olive oil. Put in oven with garlic for 15 minutes.
  6. 6. Arrange baguette slices in one layer on a large baking sheet and brush lightly on each side with additional oil.
  7. 7. Add bread to oven when there is 5-10 minutes left of cooking time for the garlic.
  8. 8. Squeeze roasted garlic from head into a food processor and add spinach, asparagus and salt and pepper to taste. Blend mixture until coarsely puréed.
  9. 9.Put in fridge to cool completely.
  10. 10. Spread toasts with purée and top with additional shredded basil.
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