Spinach-Walnut Pesto Crostini

• 2 five ounce packages baby spinach, divided
• 1/2 cup walnuts
• 1/2 cup finely grated Romano cheese plus additional shaved cheese for garnish
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, chopped
• 1 red jalapeno chile, seeded
• 1/2 cup olive oil
• 20 half inch thick diagonal baguette slices

1. 1. Place one package spinach, walnuts, 1/2 cup grated cheese, lemon juice, garlic and jalapeno in the processor.
2. 2. With the machine running, gradually add 1/4 cup oil and process until spinach is coarsely chopped.
3. 3. Add remaining spinach, 1/4 cup oil and process until a coarse puree forms.
4. 4. Transfer to a bowl. Taste and season with salt and pepper.
5. 5. Preheat oven to 350 degrees, arrange bread slices in a single layer and bake until lightly toasted. Turn once, about 10 minutes total. Cool.
6. 6. Spoon generous amounts of pesto onto each bread slice. Garnish with shaved cheese.

baby spinach, walnuts, romano cheese, lemon juice, garlic, red jalapeufo chile, olive oil, baguette slices

Taken from www.epicurious.com/recipes/member/views/spinach-walnut-pesto-crostini-52886061 (may not work)