SPINACH-WALNUT PESTO CROSTINI

SPINACH-WALNUT PESTO CROSTINI image

Yield 20 Servings

Number Of Ingredients 8

2 5-oz. packages baby spinach, divided
½ cup walnuts
½ cup finely grated Pecorino Romano cheese plus additional shaved cheese for garnish
2 Tbsp fresh lemon juice
2 garlic cloves, chopped
1 red jalapeño chile, seeded, chopped
½ cup extra-virgin olive oil, divided
20 ½-inch-thick diagonal baguette slices

Steps:

Place 1 package spinach, walnuts, ½ cup grated cheese, lemon juice, garlic, and jalapeño in processor. With machine running, gradually add ¼ cup oil; process until spinach is coarsely chopped. Add remaining spinach; gradually add remaining ¼ cup oil, processing until coarse puree forms. Transfer to bowl. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F. Arrange bread slices in single layer on rimmed baking sheet. Bake until lightly toasted, turning once, about 10 minutes total. Cool. Spoon generous amount of pesto onto each bread slice. Garnish with shaved cheese.