INGREDIENTS:6 slices firm white bread 1 10-oz. package frozen chopped spinach, thawed and squeezed dry 1 cup heavy cream 3/4 cup crumbled Cabrales cheese or shredded Manchego cheese ½ tsp. salt ¼ tsp. ground black pepper 1/8 tsp. ground nutmeg 2 Tbsp. pine nuts, toasted DIRECTIONS:Preheat oven to 400°F. Lightly oil 24 13/4-inch wide mini-muffin cups (holds 2 Tbsp. liquid). With a 1 ½-inch cookie cutter, cut out 24 rounds from bread. Place rounds on a cookie sheet; bake until just pale gold, ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.