Cheese – Spinach – Bruschetta

Ingredients for 6 servings:

• 1 baguette(s)
• 2 tbsp oil
• 500 g spinach
• 90 g double cream cheese
• 90 g goat’s cheese
• ½ jar peppers, pickled, drained and finely chopped

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Preheat oven to 200 degrees Celsius. Cut the baguette into 24 thin slices and brush a thin layer of oil on both sides. Place them side by side on a baking sheet and toast for 10 minutes until light brown, turning once. Then let it cool. Blanch fresh spinach and let it cool, or thaw frozen spinach and squeeze out excess moisture. Drain the spinach and peppers thoroughly—otherwise, the cheese will become watery. Spread the spinach out on a sheet of plastic wrap into a rectangle approximately 30×30 cm in size. Mix the cream and goat’s cheese until smooth and carefully spread it over the spinach. Sprinkle the peppers evenly over the top. Then carefully roll up the rectangle using the plastic wrap. Remove the plastic wrap and cut the roulade into thin slices using a sharp knife. Serve on the bread. This is easy to make ahead, as the bread slices will keep fresh for several days if wrapped in an airtight container. The roulade tastes best on the second day anyway (stored in the refrigerator wrapped in foil).