For starters, the essence of simplicity itself: just top crostini with spinach and buffalo mozzarella, the oven will do the rest.
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INGREDIENTS |
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Fresh or frozen spinach |
250 |
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g |
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Sliced whole-grain bread |
250 |
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g |
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Butter |
1 |
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Pat |
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Buffalo Mozzarella |
200 |
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g |
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Salt |
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To taste |
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Black or chili pepper |
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To taste |
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PREPARATION |
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| 1. |
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Boil the spinach in plenty of salted water; drain and press it to eliminate the water, then chop coarsely and sauté with a pat of butter over a low flame. |
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| 2. |
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Cut the slices of whole-grain bread in half and top them with a heaped spoon of spinach and a slice of buffalo mozzarella. |
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| 3. |
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Place the crostini on an oven rack covered with a slightly greased sheet of baking paper and brown them in a pre-heated oven for 4 to 5 minutes. |
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CHEF'S NOTE |
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You can make them even tastier with a pinch of black pepper or chili pepper powder. Serve them hot from the oven. |
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For this menu we recommend a dry rosé wine boasting a fresh, pleasant bouquet with fruity notes, like a Castel del Monte or a dry, well-balanced white wine with mineral and floral accents, like a Greco di Tufo. |
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