We decided to have something light for our media noche to welcome 2015. My sister was in charge of making dessert, Molten Chocolate Cake, and I made this appetizer adapted from my Yummy magazine collection. This really tasted good but very rich and fattening so please eat in moderation. Original recipe asked for half a cup of butter and that’s what I used for this batch but I plan to use only a quarter or third of a cup next time.
This is perfect for parties as you can make them ahead and just bake and keep warm before your guests arrive. You can even put your crostinis around the pan as you cook it to save more time and electricity. Baking time is around 20 minutes if you want a golden top but the next day we had it, we were so excited and couldn’t wait to have it again so we only warmed it up in the oven. It will definitely make another appearance on our next gathering.
Adapted from Yummy magazine’s
Baked Quezo de Bola with Spinach Spread
(page was detached and filed so I don’t know from what issue)
For the Crostini
2 French bread, sliced into 1/8-inch thick slices
Olive oil (optional)
For the Dip
1/2 cup butter (can use less:1/4-1/3 cup)
2 shallots, finely chopped
4 cloves of garlic, minced
1/2 cup heavy cream
1/2 cup sour cream
3 cups packed spinach leaves, blanched and squeezed dry
2 cups grated edam cheese
Ground salt and pepper to taste
1. Make the crostini: Preheat oven to 300°F. Brush bread lightly with olive oil and arrange on a baking sheet. Bake until crisp, dry and slightly golden, around 5 to 8 minutes. Place in airtight container and store at room temperature until ready to serve.
2. Make the dip: Preheat oven 350°F. Melt butter in a heavy – bottomed saucepan over low-med heat. Saute shallots and garlic until tender and fragrant.
3. Add heavy cream and sour cream and simmer gently. Add spinach and cheese. Stir until cheese melts. Turn off heat and season with salt and pepper.
4. Transfer to a baking dish and bake for 20-30 minutes in the preheated oven or until hot and bubbling. 5. Serve hot with crostini on the side.