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Spinach Mousse on Roasted Tomatoes
Contributed by: Melinda
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
- Preheat oven to 350
- 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.
Questions about this recipe?
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