In the 10+ years I have been posting this food blog, I have presented a wonderful assortment of recipes for Valentine’s Day. In going back through the previous offerings last week, I realized there was one component to an intimate dinner that I had not featured. There were four cocktails, eight main dishes (four beef, one chicken, two lobster, and one surf & turf) and unsurprisingly, eleven desserts. But no appetizers! As I had just come across one that we were anxious to try, it is my offering for today.
This appetizer has a classic combination that Eric and I both love, spinach and feta cheese. And we both enjoy crostini, crispy bites of toasted bread with any number of tasty toppings on it. This is a wonderful first course for our Valentine’s dinner for two.
Here are some suggestions for the other courses of a romantic dinner:
Cocktails:
- Chocolate Covered Cherry Martini
- Chocolate Raspberry Truffletini
- Raspberry Chocolate Kiss Martini
- Cupid’s Shot Cocktail
Main Dishes:
- Lobster Wellington
- Steak Diane
- Bourbon Pepper Steak
- Filet Mignon with Cherry Steak Sauce
- Tenderloin & Scallops with Champagne-Butter Sauce
- Chicken Dijonnaise
- Lobster Risotto
- French Onion Beef Tenderloin
Desserts:
- Nona’s Italian Cookies
- Chocolate-Hazelnut Cheesecakes
- Tiramisu Truffles
- Molten Chocolate Cake
- Cherry Chocolate Mousse
- Cherry & Chocolate Pie
- Chocolate Mousse Torte
- Chocolate Ganache Tart
- Chocolate Almond Cake
- Chocolate Raspberry Babka
- Silky Dark Chocolate Pudding
Spinach & Feta Crostini
Spinach & Feta Cheese Crostini (adapted from foodnetwork.com) Total: 30 minutes, Active: 20 minutes, Yield: 2 servings
Ingredients:
- 2 tablespoons extra-virgin olive oil, divided
- 8 1/2-inch-thick slices baguette
- kosher salt and freshly ground black pepper
- 1 clove garlic, halved
- 1 tablespoons pine nuts
- 1/4 teaspoon crushed red pepper flakes, plus more for serving
- 4 ounces spinach, hard stems removed
- 1/2 teaspoon freshly grated lemon zest
- 2 ounces feta cheese, crumbled
Directions:
Preheat the oven to 400º F. Brush or spray both sides of the bread slices with some olive oil. Arrange the slices on a baking sheet and sprinkle them lightly with salt and pepper.
Toast the bread slices.
Bake them until they are golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with half a clove of garlic and return the bread to the baking sheet.
Rub the bread with half a clove of garlic.
Toast the pine nuts in a large skillet over medium heat, swirling, until they are lightly golden, about 3 minutes. Transfer the pine nuts to a medium bowl.
Toast the pine nuts.
Mince both halves of the garlic clove. Add the remaining tablespoon of olive oil, the minced garlic, and red pepper flakes to the skillet and cook, over medium heat, stirring frequently, until the garlic is soft, about 1 minute. Add the spinach in batches, sprinkling with salt after each new addition, and cook until the spinach is wilted and tender.
Wilt the spinach in batches . . .
. . . until it is all cooked.
Transfer the spinach mixture to the bowl with the pine nuts, add the lemon zest, and toss well. Press out any remaining liquid from the spinach mixture, then roughly chop it.
Combine the spinach with the pine nuts and roughly chop it.
Divide the spinach mixture among the toasts.
Divide the spinach mixture among the toasted slices.
Top each slice with some crumbled feta cheese.
Top each slice with some feta cheese.
Bake the crostini just until the cheese starts to melt, about 5 – 7 minutes. Sprinkle with more red pepper flakes, if desired and serve warm.
Serve and enjoy!
Enjoy some great food with a loved one this Valentine’s Day! ~Linda
Spinach & Feta Cheese Crostini (adapted from foodnetwork.com) Total: 30 minutes, Active: 20 minutes, Yield: 2 servings
Ingredients:
- 2 tablespoons extra-virgin olive oil, divided
- 8 1/2-inch-thick slices baguette
- kosher salt and freshly ground black pepper
- 1 clove garlic, halved
- 1 tablespoons pine nuts
- 1/4 teaspoon crushed red pepper flakes, plus more for serving
- 4 ounces spinach, hard stems removed
- 1/2 teaspoon freshly grated lemon zest
- 2 ounces feta cheese, crumbled
Directions:
Preheat the oven to 400º F. Brush or spray both sides of the bread slices with olive oil. Arrange the slices on a baking sheet and sprinkle them lightly with salt and pepper. Bake them until they are golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with half a clove of garlic and return the bread to the baking sheet.
Toast the pine nuts in a large skillet over medium heat, swirling, until they are lightly golden, about 3 minutes. Transfer the pine nuts to a medium bowl. Mince both halves of the garlic clove. Add the remaining tablespoon of olive oil, the minced garlic, and red pepper flakes to the skillet and cook, over medium heat, stirring frequently, until the garlic is soft, about 1 minute. Add the spinach in batches, sprinkling with salt after each new addition, and cook until the spinach is wilted and tender. Transfer the spinach mixture to the bowl with the pine nuts, add the lemon zest, and toss well. Press out any remaining liquid from the spinach mixture, then roughly chop it.
Divide the spinach mixture among the toasts and top each with some crumbled feta cheese. Bake the crostini just until the cheese starts to melt, about 5 – 7 minutes. Sprinkle with more red pepper flakes, if desired, and serve warm.