Cheese & Spinach Tartlets
Baked white bread rounds make a simple crust for a spinach, cream, Manchego cheese and pine nut filling.
6 slices firm white bread
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 cup heavy whipping cream
3⁄4 cup shredded Manchego cheese
1⁄2 tsp. salt
1⁄4 tsp. ground black pepper
1⁄8 tsp. ground nutmeg
2 tbsp. pine nuts, toasted
1. Preheat oven to 400° F. Lightly oil 24 mini muffin cups. With a 11⁄2-in. cookie cutter,
cut out 24 rounds from bread. Place rounds on cookie sheet and bake until pale gold,
turning once, about 5 min. Press rounds into muffin cups.
2. In a bowl, combine spinach, cream, Manchego 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 min. Remove to wire rack to cool slightly. Serve warm.