Creamy Spinach Bacon Crostini Food

QUICK AND EASY CREAMED BACON SPINACH

Steps:

• Heat butter in a large skillet over medium heat. Cook and stir onion, bacon, and garlic until bacon is crisp, 5 to 7 minutes.
• Whisk flour, salt, and black pepper into onion mixture until blended and the flour and drippings form a paste, 1 to 2 minutes.
• Slowly whisk milk into onion mixture. Bring to a boil, continuously whisking, until sauce is thick and creamy, 3 to 5 minutes.
• Stir spinach and half-and-half into sauce; cook until spinach is heated through, 4 to 6 minutes.

SPINACH AND PARMESAN CROSTINI

Steps:

• Heat oven to 325°F. In medium bowl, stir together spinach, cream cheese, Parmesan cheese, mayonnaise, garlic and pepper.
• Spoon 2 tablespoons cheese mixture on each bread slice. Sprinkle with pine nuts. Place on ungreased cookie sheet.
• Bake 10 minutes or until thoroughly heated and nuts are toasted. Serve warm.

CREAMED SPINACH WITH BACON

Steps:

• In a large skillet, cook the onions and bacon in butter over medium heat until bacon is crisp. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and cream; cook 3-5 minutes longer or until heated through.

CREAMED SPINACH AND BACON

Steps:

• Drain the spinach well and squeeze out excess moisture with your hands; chop finely and set aside.
• Fry the bacon in heavy skillet until crisp; remove, drain and chop.
• Sauté the onion and garlic in the bacon drippings; add flour, Seasoned Salt and pepper and blend thoroughly.
• Slowly add the milk, stirring constantly until thickened.
• Add the spinach and bacon; heat through and serve.

CREAMED SPINACH WITH BACON

Steps:

• Cook 3 slices chopped bacon in a saucepan until crisp. Remove; discard all but 2 tablespoons drippings. Add 1 chopped small onion and 1 minced garlic clove,; cook 3 minutes. Sprinkle in 1 tablespoon flour; cook, stirring, 1 minute. Whisk in 1 1/2 cups milk,; season with salt and nutmeg,. Cook until thickened, 4 minutes. Stir in 1/2 cup shredded gruyere,, 1 pound thawed frozen chopped spinach, (squeezed dry) and the bacon. Cook 2 minutes.

CREAMED SPINACH WITH BACON

Steps:

• Heat a nonstick skillet over low heat. Add bacon and cook until crispy, about 8 minutes. Transfer bacon to a paper-towel-lined plate to drain; reserve bacon fat. When bacon has cooled, crumble and set aside.
• Fill a large saucepan with 2 inches of water. Fit with a steamer basket. Bring to a boil over medium-high heat, then reduce to a simmer. Add spinach to steamer basket, cover, and steam until wilted, about 2 minutes. Transfer spinach to a colander set over a large bowl to drain, reserving drained water; let cool slightly.
• Place butter and 2 tablespoons reserved bacon fat in a heavy-bottomed saucepan. Heat over medium-high heat until melted and beginning to bubble. Whisk in flour, and cook, whisking, until well combined, 2 to 3 minutes. Whisk in cream and bring to a boil over high heat. Reduce heat and let simmer until thickened, 2 to 3 minutes.
• Add spinach and cook, stirring occasionally, 5 minutes. Add some of the reserved spinach water if mixture seems too thick. Season with salt, pepper, and nutmeg; stir in bacon. Transfer creamed spinach to a serving bowl; serve immediately.

GREEN ONION AND BACON CROSTINI

Steps:

• Combine first five ingredients mixing well. (This can be done well in advance.).
• Spread mixture on toast and top with bacon.