Spinach and Sunflower Pesto Crostini

Spinach and Sunflower Pesto Crostini

From: Chef Cleetus Friedman, City Provisions, Chicago. Yield: 24 crostini.

1 lb. fresh spinach

¾ cup sunflower seeds, unsalted

1 head of garlic (6-8 cloves)

1 cup extra virgin olive oil, divided

2 cups GranQueso® cheese

1 8-oz. baguette (sourdough, olive, etc.)

to taste, salt and pepper

1 7-oz. jar sundried tomatoes, quartered lengthwise

½ cup grated GranQueso® cheese

For pesto: Fill medium saucepan with water and bring to boil. Add spinach and blanch for 30-40 seconds. Drain and rinse with cold water; set aside. On baking sheet, sprinkle sunflower seeds and toast in oven at 375°F for about 3 minutes. Remove from oven and set aside. Place whole head of garlic in small sheet of aluminum foil, drizzle with ½ cup olive oil, wrap and roast in 375°F oven about 45 minutes. Place all ingredients in food processor. Blend until smooth and set aside.

For crostini: On a cutting board, slice baguette into ¼" thick slices, place on baking sheet, sprinkle with remaining olive oil, salt and pepper. Bake at 350°F until crispy, about 5-7 minutes. Remove from oven. Cool.

To assemble: Spread a thin layer of pesto on crostini and garnish with sundried tomatoes and shredded cheese. Serve immediately.