Crostini aux épinards et au fromage

1baguette, coupée en tranches de 1,25 cm (1⁄2 pouce)

10ml (2 c. à thé) de beurre ou margarine

125ml (1⁄2 tasse) d’oignons finement hachés

1gousse d’ail, hachée finement

1paquet (270 g [9 oz]) d’épinards hachés surgelés, décongelés et essorés

1paquet (250 g [8 oz]) de fromage à la crème allégé

50ml (1⁄4 tasse) de piments forts rouges torréfiés

125ml (1⁄2 tasse) de fromage Cheddar râpé

Placez les tranches de baguette sur une plaque à pâtisserie. Faites cuire au four à 190°C (375°F) pendant 4 à 6 minutes ou jusqu’à ce que ce soit grillé. Mettez de côté.

Faites fondre le beurre dans une poêle de 25 cm (10 pouces) à feu moyen. Ajoutez l’ail et l’oignon. Faites cuire et brassez 2 à 3 minutes ou jusqu’à ce que la préparation soit ramollie. Ajoutez les épinards. Faites cuire et brassez 30 à 60 secondes ou jusqu’à ce que la préparation soit chaude. Laissez refroidir légèrement.

Placez le fromage à la crème dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur Réglez à la vitesse 2 et mélangez pendant environ 30 secondes. Ajoutez le mélange d’épinards. Continuez à la vitesse 2, mélangez pendant environ 30 secondes Ajoutez les piments forts rouges. Continuez à la vitesse 2, mélangez pendant environ 30 secondes Étalez le mélange d’épinards sur les tranches de baguette grillées. Recouvrez chaque tranche d’une c. à thé (5 ml) de fromage Cheddar. Faites cuire au four à 190°C (375°F) pendant 5 à 8 minutes ou jusqu’à ce que ce soit complètement chauffé et que le fromage soit fondu. Servez chaud.

Donne : 12 portions (2 crostinis par portion).

Par portion : Environ 141 cal, 6 g protéine,

16 g glucide, 6 g matières grasses, 12 mg cholestérol, 324 mg sodium.

4KSMC50S specifications

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KitchenAid 4KSMC50S manual Crostini aux épinards et au fromage

Models: 4KSMC50S