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1
Heat 1 teaspoon oil in heavy large skillet over medium heat.
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2
Add bell pepper and saute until crisp-tender, about 8 minutes.
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3
Transfer pepper to small bowl.
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4
Heat same skillet over high heat.
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5
Add spinach and saute 2 minutes.
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6
Reduce heat to medium and saute until spinach is tender, about 2 minutes longer.
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7
Cool in skillet.
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8
Transfer spinach to work surface; chop spinach.
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9
Set aside.
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10
Heat 1 teaspoon oil in same skillet over medium heat.
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11
Add garlic and saute until fragrant, about 30 seconds.
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12
Add prosciutto and saute 30 seconds.
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13
Add chopped spinach.
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14
Saute 2 minutes.
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15
Season to taste with salt and pepper.
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16
Remove from heat.
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17
Mix in cream.
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18
Preheat broiler.
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19
Arrange bread slices on large baking sheet.
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20
Broil until lightly toasted.
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21
Turn bread slices over.
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22
Brush top of bread slices with remaining 2 tablespoons oil.
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23
Broil until lightly toasted.
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24
Cool.
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25
(Components can be made 8 hours ahead.
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26
Cover spinach mixture and bell pepper strips separately; refrigerate.
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27
Store toasts airtight at room temperature.)
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28
Spoon generous 1 tablespoon spinach mixture atop each toast.
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29
Arrange bell pepper strips atop toasts.
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30
Sprinkle with Parmesan cheese.
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31
Broil crostini until cheese bubbles and spinach mixture is hot, about 2 minutes.
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32
Transfer crostini to plate and serve.
