Spinach, Mushroom & Balsamic-Cream Crostini

1. 1

   Preheat the oven to 375F.

2. 2

   Toast the bread on a rack over a rimmed baking sheet for 10 minutes or until lightly golden.

3. 3

   Quarter the mushrooms.

4. 4

   In a large skillet, heat the EVOO over medium-high heat.

5. 5

   Add the mushrooms and cook until deeply golden and tender, about 10 minutes.

6. 6

   Once the mushrooms have started to brown up, add the garlic and season with salt and pepper.

7. 7

   Chop the spinach coarsely, then stir in to wilt.

8. 8

   Season with a few grates of nutmeg, stir in the vinegar for 1 minute, then add the cream, heat for a minute more, and remove from the heat.

9. 9

   Transfer the spinach and mushrooms to a small bowl and serve as a topping for the toasted bread.

* Per serving · 4 servings · Values may vary.