Spinach Crostini Recipe

 
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Spinach Crostini
How to make Spinach Crostini
  • Recipe By: NDTV Food
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

Grilled crisp, bread slices are smeared with hummus, topped with red pepper jam and cabbage slaw, served with onion rings.

Ingredients of Spinach Crostini

  • 1 loaf multigrain bread
  • For the spinach hummus:
  • 1 cup cooked chick peas
  • 1/2 chopped onion
  • 2 cloves garlic
  • 1/2 tsp cumin powder
  • Juice of 1/2 a lime
  • 1 Tbsp tahini
  • 1 big bunch of spinach leaves
  • 2-3 Tbsp olive oil
  • Salt and pepper to season
  • 1 pinch sumac
  • For red cabbage slaw:
  • 1/2 red cabbage
  • 1/3 white cabbage
  • 1 pear
  • 1 Tbsp apple vinegar
  • 1 tsp brown sugar
  • 60 ml pineapple juice
  • 6-7 jalapenos with its juice
  • 1 1/2 Tbsp egg less mayonnaise
  • 1 spring onions
  • Few leaves parsley
  • Salt and pepper to season
  • For the shoestring onions:
  • 3 red onions
  • 1 tsp sumac
  • 1 big pinch smoked paprika
  • 1 big pinch zatar spice
  • 1 pinch curry powder
  • Black pepper to season
  • 2-3 Tbsp corn starch
  • 3-4 Tbsp oil for frying
  • For the bell pepper jam:
  • 2 roasted red peppers
  • 1 onion chopped
  • 1 Tbsp olive oil
  • 1/2 stick of cinnamon
  • 1 star anise
  • 1 1/2 tsp brown sugar
  • 1 1/2 tsp sugar
  • 1 1/2 tsp balsamic vinegar
  • Few leaves of basil
  • Juice of 1/2 a lime

How to Make Spinach Crostini

  • For the spinach hummus:
  • 1.Blanch spinach in hot water for 10 seconds and immediately put in cold water.
  • 2.In a mixer add chickpeas, garlic, tahini, chopped onion, olive oil, lemon juice, cumin powder,
  • 3.blanched spinach and salt and blend into a nice paste.
  • For the red cabbage slaw:
  • 1.Slice the white and red cabbage into thin slices along with one pear.
  • 2.Mix it all together in a bowl.
  • 3.Marinate with apple vinegar, brown sugar and pineapple juice.
  • 4.Season with salt and refrigerate for a few minutes.
  • 5.Squeeze the cabbage and put in the jalapenos, chopped spring onion and mayonnaise.
  • 6.Mix it well so the cabbage is nicely mixed with the dressing.
  • For the shoestring onions:
  • 1.Thinly slice the onions into rings.
  • 2.Make a spice dust with zatar, sumac, paprika and curry powder.
  • 3.Mix the onions in the spice mix and cornstarch and deep fry till golden brown and crispy.
  • 4.Drain out the excess oil on kitchen paper.
  • For the bell pepper jam:
  • 1.Roast bell peppers in an oven for 15 minutes with some salt pepper and olive oil.
  • 2.Discard the seeds and peel the peppers.
  • 3.Slice an onion thinly.
  • 4.Cut the red peppers into strips.
  • 5.Put a touch of olive oil in a pan.
  • 6.Saute onions in a hot pan with olive oil, add a cinnamon stick, star anise, brown sugar,
  • 7.balsamic vinegar, chopped basil leaves and let it cook together until syrupy.
  • 8.Slice the bread, brush with olive oil and grill or toast to a crisp.
  • 9.Spread the hummus on the bread and then top with the red pepper jam.
  • 10.Top with the cabbage slaw.
  • 11.Serve with a side of the onion rings.

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