SPINACH WALNUT PESTO CROSTINI

By gaster16

Ingredients

• 2 - 5 ounce packages baby spinach, divided
• 1/2 cup walnuts
• 1/2 cup finely grated Romano cheese plus additional shaved cheese for garnish
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, chopped
• 1 red jalapeno chile, seeded, chopped
• 1/2 cup extra virgin olive oil, divided
• 20 1/2" thick baguette slices

Preparation

Step 1

Place 1 package spinach, walnuts, 1/2 cup grated cheese, lemon juice, garlic and jalapeno in processor. With machine running gradually add 1/4 cup oil, process until spinach is coarsely chopped. Add remaining spinach, gradually add remaining 1/4 cup oil, processing with coarse puree forms. Transfer to bowl. Season with salt and pepper. Can be made 1 day ahead. Cover and chill.

Preheat oven to 350 degrees. Arrange bread slices in single layer on rimmed baking sheet. Bake until lightly toasted, turning once about 10 minutes total. Cool.

Spoon generous amount of pesto onto each bread slice. Garnish with shaved cheese.