Sunday, March 7, 2010

SERVE TONIGHT-WARM SPINACH AND BOURSIN CHEESE CANAPES


This is a delicious and versatile recipe that I adapted from one of my favorite cookbooks, Park Avenue Potluck. The dip works wonderfully placed in a ceramic baking dish and served with chips or crackers but I also like to serve the filling as a canape atop a sliced French baquette. A minute or two in the broiler and you have  an elegant appetizer. You can also use the filling as a stuffing for chicken breasts or fold some into a plain risotto or baked potato, elevating the plain Jane to simply fabulous.  The best part of this recipe is that it takes only a few minutes to prepare, but the flavor has a rich complexity associated with hours of slaving in the kitchen. Serve a tray tonight with a glass of champagne and tune into the Academy Awards.

Warm Spinach and Boursin Cheese Canapes
10 ounces frozen chopped spinach, thawed
3 packages Boursin cheese, at room temperature
pinch a cayanne
salt and pepper to taste
1/2 cup freshly Parmiginio Reggiano cheese
loaf of French baguette

Take thawed spinach and  place in paper towels and squeeze out all the water.  Place drained spinach, Boursin cheese and spices in a bowl and blend.

For canapes: Slice French Baguette into 1/4 inch slices and place on cookie tray.  Spread a tablespoon of mixture on bread and sprinkle with Parmigiano cheese.  Place under broiler for 1-2 minutes (watch them!) until golden and serve.

For dip:  Preheat oven to 350 degrees. Place mixture into an attractive ceramic dish and sprinkle with Parmigiano cheese. Bake for about 25 minutes until it starts to bubble and the top begins to brown.  Serve immediately with chips or crackers.

1 comment:

suburban prep said...

I love Spinach. I know kind of weird. I always have.
Back about 10 yrs ago I was on coumadin (blood thinners)for 2 1/2 yrs and I really had to curtail my consumption of this by 95-98%. I now have to watch the amount of vitamin K I eat (green veggies are the worst offenders in this) but I do eat more of it thatn I did during those two years.
These look spectacular. I have copied the recipe and will make soon. Thank you.