A wonderful appetizer to serve this week’s risotto supper!
2 cups spinach leaves, torn
½ cup fresh thyme leaves
½ cup toasted pine nuts
3 garlic cloves, peeled and minced
½ cup grated Grana-style cheese
½ cup olive oil, plus more for brushing
Pain au Levain bread, sliced into ¼-inch thick pieces
1. In a food processor, combine the spinach, thyme, pine nuts, garlic, Grana and salt. Process until the ingredients are roughly chopped. With the processor running, gradually drizzle in the olive oil until you have a chunky pesto. Set aside.
2. Heat the grill. Lightly brush each slice of bread with olive oil on both sides. Grill the slices a minute or two per side until they are crusty and have charred grill marks but are still soft in the middle. Spread each slice with a generous helping of pesto.