Spinach and Mushroom Crostini

Posted on March 5, 2009. Filed under: side dish |

Have you ever wondered what the pastor does with all the leftover bread and juice/wine from communion? Takes it home and feeds his family. Which I think God approves of because it is utilizing all resources. Jon brought home the leftover communion bread from church the other night. And I used it to make an amazing dish that I think God shined down upon. Jon absolutly loved this too! And he doesn’t always like cooked spinach. He prefers it raw. And he raved about this!

Serves 2
2 large slices leftover communion bread (can be any kind of baguette, french bread, sourdough, Shepherd’s bread)
3 hands fulls baby spinach
1 c. mushrooms, sliced
1 tbsp olive oil
2 tbsp Marsala wine
1 garlic clove, minced
salt and pepper to taste
Olive Oil
Parmesan Cheese

Turn on the broiler in the oven

Heat the 1 tbsp olive oil in a medium saute pan. Add the mushrooms. Saute for about 3 minutes. Just until they start to absorb the olive oil. Then add garlic. Add the Marsala wine after the garlic has been cooked for about 30 seconds. Add the baby spinach to the pan. Cook until the spinach is wilted. Sprinkle with salt and pepper right before removing it from the pan.

Sprinkle some olive oil and salt and pepper on the sliced bread. Put it in the broiler for about 2 minutes. until it is very lightly toasted. Top each one with half of the spinach and mushroom mixture. Sprinkle it with some Parmesan cheese. Put it back in the broiler for another 2 minutes. Just until the cheese has melted and the edges of the bread are browned.

Serve Immediately.

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