Spinach antipasti bread with pine nuts

Ingredients for 2 servings:

• 4 handfuls of leaf spinach
• 1 dash of cream
• 1 tsp soup seasoning
• 1 clove(s) garlic, squeezed
• 1 pinch of salt
• 1 pinch(s) of pepper
• some tomatoes, dried
• 50 g feta cheese, cut into cubes or mozzarella
• 1 tbsp pine nuts
• 2 slices of bread
• 100 g cream cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

quickly prepared

First, heat a pan (it shouldn’t be too small). Then add a splash of cream, more if you like, but not too much, as otherwise the liquid will be too much for the bread, and slowly stir in the soup seasoning. Add the crushed garlic, salt, and pepper, and stir. When everything has combined to form a good creamy sauce after about 3 minutes, add the spinach leaves. Depending on how much you like, I add two handfuls per person or bread, but you can vary this, of course. Now simmer the spinach over full heat for about 3 minutes. The fresh leaves will shrink, and if you then realize there isn’t enough, you can always add a little more. In the meantime, arrange the bread slices, depending on how much you want, and spread them with cream cheese. Just don’t make them too thin, as this makes it super creamy and delicious. Finely chop or dice the sun-dried tomatoes and feta or mozzarella. Once the spinach has combined with the cream sauce, it’s ready to serve on the bread. Simply spread it on top and then add the other ingredients. Sprinkle with diced tomatoes and feta (mozzarella), and finally, sprinkle with pine nuts. You can use almost any bread. Toast, for example, works great too.