CookEat Recipe
Tomato and Spinach Baguette Bites
Finely shredded spinach is mixed with diced tomato, red pepper, cucumber, capers and herbs. Serve on crisp baguette toasts with lemon wedges.
Method
Steps
Step 1
Wash the spinach thoroughly, remove thick stalks and slice the leaves very finely. Wash, seed and finely dice the red pepper; wash and finely dice the cucumber and tomato, draining excess tomato juice.
Step 2
Drain and chop the capers; wash and chop the herbs. Toss all the prepared vegetables with the capers, herbs and 2 tablespoons olive oil.
Step 3
Slice the baguette thinly and brush with the remaining tablespoon oil. Crisp in a pan over medium heat for 1–2 minutes per side.
Step 4
Wash and cut the lemon into wedges. Spoon small mounds of the finely shredded vegetable topping onto the toasts and serve immediately in twelve portions, with lemon wedges to squeeze over.
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Cooked 4 times