This brilliant green puree takes almost no time to make because it's not cooked. Serve it with sliced focaccia, Belgian endive leaves or both.
More Fast Hors d'Oeuvres
1/4 cup plus 2 tablespoons extra-virgin olive oil
One 1/2-inch-thick slice peasant bread, about 6 inches wide
1/2 pound baby spinach
2 tablespoons fresh lemon juice
1 garlic clove, coarsely chopped
Salt and freshly ground pepper
How to Make It
In a bowl, pour 2 tablespoons of the olive oil over the bread. Turn the bread to coat, then let stand until the oil is absorbed. Tear the olive-oil-soaked bread into small pieces.
In a food processor, finely chop the spinach. Add the bread, lemon juice and garlic and process until well blended. Add the remaining 1/4 cup of olive oil and process to a fine puree. Scrape the puree into a bowl and season with salt and pepper. Serve at room temperature.
A light, fruity Tocai from Friuli is versatile enough to drink alone or pair with a variety of appetizers.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.