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Spinach Sandwich Bites

From Italian Cooking and Living, February/March 2005

1/2 cup frozen spinach, thawed and drained

1 clove garlic

4 anchovy fillets packed in oil, drained

2 tablespoons butter

2 teaspoons heavy cream

16 slices whole wheat mini sandwich bread

4 ounces prosciutto cotto (or substitute cooked ham)

4 ounces fontina

Preheat the oven to 350°. In a food processor, combine the spinach, garlic, anchovy fillets, butter and heavy cream, and pulse until smooth. Spread the mixture on each slice of bread. Thinly slice the prosciutto and the fontina into small squares, and place a slice of each on 8 of the bread slices. Top with the remaining 8 slices of bread to make 8 mini sandwiches. Arrange on a baking sheet, and bake in the oven until the cheese melts and the bread is lightly toasted, about 5 minutes. Remove from the oven, and transfer to a serving plate. Serve warm. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana