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Spinach Mousse on Roasted Tomatoes
What you need
- 2 lb. fresh spinach or 2 10 oz. pkg frozen
- 1/2 cup sweet butter, softened
- 3/4 cup fine dry bread crumbs
- 2 shallots, finely chopped
- garlic chives, snipped into 1/8 inch pieces
- 2 eggs, beaten
- grated nutmeg (I would guess 1/2 tsp - I just grate it over the dish until the aroma seems right - don't overdo)
- 1 1/2 tsp tabasco sauce
- 1/4 cup freshly grated Parmesan
- 4-5 tomatoes, cut in 1/2 inch thick slices
How to make it
- Preheat oven to 350º
- Cook spinach and drain well. Chop coarsely.
- Combine with all remaining ingredients except tomatoes.
- Place in a baking dish and bake for 15 minutes.
- Put tomato slices on a baking sheet and place in oven.
- Bake both spinach and tomatoes for an additional 10 minutes.
- Using an ice-cream scoop, place a rounded spoonful of spinach on top of each tomato slice to serve.
The spinach mixture can be combined in advance and refrigerated until ready to bake. This is delicious.
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