is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). Shirley had this
to say about this recipe:
"I make this
for our tailgate parties. It's a winner and
3/4 cup plus
2 tablespoons extra-virgin olive oil
One 1/2 inch thick slice peasant bread, about
6 inches wide
1/2 pound baby spinach
2 tablespoons fresh lemon juice
1 garlic clove, coarsely chopped
Salt and freshly ground pepper
- In a bowl, pour
2 tablespoons of the olive oil over the bread.
Turn the bread to coat, then let stand until
the oil is absorbed. Tear the olive-oil-soaked
bread into small pieces.
- In a food processor,
finely chop the spinach.
- Add the bread,
lemon juice and garlic and process until well
- Add the remaining
3/4 cup of olive oil and process to a fine
- Scrape the purée
into a bowl and season with salt and pepper.
Serve at room temperature.