There’s a series of little pasta places in Atlanta called Figo. It’s the type of place where you get to pick the kind of pasta and sauce you want and I went there a lot when I was in school. It was a great place to grab dinner and do a little studying. They also have these little spinach and walnut crostini that I really like, so I decided to recreate them at home. The spread is both creamy and earthy, due to the ricotta/walnut combo, and the spinach also lends a nice flavor and color to it. As I discovered during the concocting of this dish (I was guessing at the ingredients), the lemon is crucial. The bright acid is necessary to round out the richness of the rest of the ingredients, so don’t leave it out. I hope you like how it turned out, because I sure do!

ingredients

1 bag of fresh spinach
1/2 to 1 C walnuts, toasted
approx 1/3 C tbsp ricotta cheese
approx 2 tbsp parmesan cheese
salt & pepper, to taste
1 large clove garlic
good bread
1/3 lemon

(lemon and parmesan cheese not pictured. I didn’t figure out I needed them until after picture time…)

 

spinach

Start out by wilting the spinach in a little olive oil.

 

pre-blend

Transfer the spinach to a cuisinart, along with the garlic and walnuts. Blend until smooth(ish).

mixed

Add two good spoonfuls of the ricotta cheese  and a couple tablespoons of parmesan cheese and blend again. Squeeze the lemon juice in and season with salt and pepper to taste.

 

slices

 Slice the bread and toast until it’s nice and crunchy, but not dark. Let it cool and then spread the spinach mixture over the slices. Sprinkle a little parmesan over the toasts and then you’re ready to go!

 

 


Spinach Walnut Crostini
 
Recipe By:
Ingredients
  • 1 bag of fresh spinach
  • ½ to 1 C walnuts, toasted
  • approx ⅓ C tbsp ricotta cheese
  • approx 2 tbsp parmesan cheese
  • salt & pepper, to taste
  • 1 large clove garlic
  • good bread
  • ⅓ lemon
Instructions
  1. Start out by wilting the spinach in a little olive oil.
  2. Transfer the spinach to a cuisinart, along with the garlic and walnuts. Blend until smooth. Add two good spoonfuls of the ricotta cheese and a couple tablespoons of parmesan cheese and blend again. Squeeze the lemon juice in and season with salt and pepper to taste.
  3. Slice the bread and toast until it's nice and crunchy, but not dark. Let it cool and then spread the spinach mixture over the slices. Sprinkle a little parmesan over the toasts and then you're ready to go!