An unusual and tempting mixture of spinach and cheese on crisp croutes Canapes aux Epinards (kah-nah-pay oh-zay-pee-nahr)
may be served either with
cocktails or as an interesting first course for a dinner party. The canapes may be prepared well in advance and reheated
by grilling , just before serving.
1 teaspoon salt
½ lb. spinach, washed and stalks removed
2 oz. butter
2 teaspoon black pepper
3 oz. grated cheese
1 tablespoon olive oil
24 triangles of white bread
1 oz. cup fine, dry white breadcrumbs
2 tablespoons butter, melted
Half-fill a large saucepan with cold water. Add the salt and bring the water to the boil over high heat. Put the spinach
in the pan and reduce the heat to moderate. Cook the spinach for 7 to 12 minutes or until it is tender.
Drain the spinach in a colander and squeeze it dry between two plates. Chop it finely and return it to the saucepan. Add
2 tablespoons of the butter, the pepper and two-thirds of the cheese and stir to mix. Cover the pan and set it aside in a warm place.
In a large frying-pan, melt the remaining butter and the oil over moderately high heat. When the foam subsides, add the triangles of bread.
Fry for 10 minutes on each side, or until lightly browned.
Remove the croutes from the pan with a slotted spoon and place them on kitchen paper towels to drain.
Preheat the grill to high.
Place a tablespoon of the spinach and cheese mixture on each croute and top with the remaining cheese, breadcrumbs and melted butter.
Place the canapes under the grill and cook for 2 to 3 minutes or until they are hot and the cheese lightly browned. Serve