Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Cheese & Spinach Tartlets
Food Management Staff
April 1, 2003
1 Min Read
FM Staff
YIELD: 24 pieces 6 slices firm white bread
1 package 10-oz. frozen chopped spinach, thawed and squeezed dry
1 cup heavy whipping cream
3⁄4 cup Cabrales cheese, crumbled, or shredded Manchego cheese
1⁄2 tsp. salt
1⁄4 tsp. ground black pepper
1⁄8 tsp. ground nutmeg
2 Tbsps. pine nuts, toasted
Preheat oven to 400ºF. Lightly oil 24 1 3⁄4-in. wide mini muffin cups.
With a 1 1⁄2-in. cookie cutter, cut out 24 rounds from bread. Place rounds on a cookie sheet; bake until just pale gold, turning once, about 5 minutes.
Gently press toasted rounds into the bottom of muffin cups; set aside.
In a medium bowl, combine spinach, cream, cheese, salt, pepper and nutmeg until blended. Spoon cheese mixture into bread cups; sprinkle each with pine nuts.
Bake until filling is set, about 15 minutes. Remove to wire rack to cool slightly. Serve warm.
Recipe from Foods from Spain.
About the Author
Read more
Oct 18, 2024
Sponsored Content
Oct 11, 2024