Grilled Bread With Thyme Pesto And Preserved Lemon

Name: Grilled Bread With Thyme Pesto And Preserved Lemon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups baby spinach, cleaned and torn into small pieces; 1/2 cup fresh thyme leaves (stems removed); 1/2 cup toasted pine nuts; 3 garlic cloves, peeled and smashed; 1/2 cup freshly grated Parmesan; 1/2 teaspoon salt; 1/2 cup olive oil plus more for brushing; 1/2 cup creme fraiche; 2 teaspoons minced preserved lemon; 6 thick slices of good Italian country bread

Servings: persons

1
In a food processor, combine the spinach, thyme, pine nuts, garlic, Parmesan, and salt. Process until the ingredients are roughly chopped. With the processor running, gradually drizzle in the olive oil until you have a chunky pesto. Set aside. (This will make more pesto than needed; the rest can be kept refrigerated for about a week and used in other dishes like pasta, chicken, and fish.)
2
In a small bowl, combine creme fraiche and preserved lemon. Allow to stand in the refrigerator for about a half hour for the flavors to combine.
3
Heat the grill. Lightly brush each slice of bread with olive oil on both sides. Grill the slices a minute or two per side until they are crusty and have charred grill marks but are still soft in the middle.
4
Spread each slice of bread with the pesto, and top with a generous smear of preserved lemon cream. Enjoy!

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups baby spinach, cleaned and torn into small pieces, 1/2 cup fresh thyme leaves (stems removed), 1/2 cup toasted pine nuts, 3 garlic cloves, peeled and smashed, and more.

Yes, Grilled Bread With Thyme Pesto And Preserved Lemon Cream falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grilled Bread With Thyme Pesto And Preserved Lemon Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions