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Gran Queso and Spinach Pesto Crostini

Gran Queso and Spinach Pesto Crostini
Cleetus Friedman is a lifelong chef, entertainer and event planner who is revolutionizing the local eating scene in Chicago. In the short time since City Provisions opened its doors in February of 2008, it has become the premiere catering and events company for the conscious-minded and beyond.
Chef Cleetus prides himself in the fact that he has a personal connection to every vendor whose products are served and sold at City Provisions. By using local farms and supporting local businesses, Chef Cleetus Friedman and City Provisions strive to educate their guests on what it means to be sustainable, local, and healthy.
This tasty recipe is one of chef Cleetus' creations, and makes for high quality party fare.
  1. 1 head of garlic
  2. 3 tablespoons extra virgin olive oil
  3. 1 pound spinach
  4. ¾ cup unsalted sunflower seeds, toasted
  5. 6 ounces GranQueso®, grated
  6. Salt and pepper to taste
  1. 1 medium baguette, cut into ½ inch thick slices
  2. 1 tablespoon extra virgin olive oil
  3. Salt and pepper to taste
  4. 8 sun-dried tomatoes, quartered lengthwise
  5. 3 ounces GranQueso®, grated
  1. Preheat oven to 375° F.
  2. Place garlic in aluminum foil, drizzle with olive oil, wrap, and roast in oven for 45 minutes. Remove roasted garlic from cloves.
  3. Blanch spinach in hot water for 30 – 40 seconds remove spinach from water and pat dry.
  4. In a food processor, blend roasted garlic, spinach, sunflower seeds and GranQueso®, until smooth.
  5. Reduce oven heat to 350° F.
  6. Place baguette slices on baking sheet, brush with olive oil, season with salt and pepper and bake for 5 - 7 minutes until lightly toasted. Remove from oven and cool for 10 minutes.
  7. Evenly spread pesto onto crostini; top with sundried tomato and grated GranQueso®
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culture: the word on cheese

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