It’s rainy. It’s cold. We’ve both got this stupid flu that keeps coming and going and I really just want it to go away now. Had big plans to make dinner. The mind is willing the body is not. Gotta just try to make something simple, healthy and good. Gotta try to melt the crust on my mood. I thought about it for a bit and then I made this.
It would be very easy to change this around to whatever flavor profile you were looking for. A bit of crispy bread, fresh greens, creamy cheese, something sweet, crunchy and acidic and you’ve got a combo that will (more than likely) work. And of course if you blend it all up, you’ve got a dip.
Oh, and it takes about 7 minutes to make, total.
Spinach & Chevre on Crusty Bread with Balsamic Reduction
(Take 1 1/4 c red wine and 1/4 c balsamic vinegar and bring to just boiling. Reduce heat and simmer until liquid is reduced by at least half around 1/2 – 2/3 c. Cool and store until needed. Keeps forever in the refrigerator.)
1 baguette, sliced
You can just slice up the baguette and serve on that, or brush slices with olive oil and brown in a 400°f oven until browned. This is the best option if they’re going to sit around for awhile.
2 – 3 T apple juice
1 bag spinach (or similar amount)
1 – 2 oz chevre, crumbled
2 T lightly roasted almonds, chopped
salt, pepper & cayenne pepper to taste
Heat juice in pan until boiling. Toss in spinach, cover and pan steam until dark green and wilted.
Turn off heat. Let cool down. Drain out extra liquids. Mix in chevre, almonds and spices and stir until mixed in with some lumps. Top baguette slices with a couple of tablespoons of spinach mixture. Drizzle with balsamic reduction.
Serve with some fresh berries.