Spinach-Red Pepper Crostini

• 1 French baguette, cut into 1/4-inch thick slices
• 1 (10 ounce) package frozen chopped spinach, thawed
• 12 cup shredded parmesan cheese
• 14 cup pecans or 14 cup walnuts, toasted
• 3 tablespoons fat-free mayonnaise
• 2 tablespoons 2% low-fat milk
• 1 large garlic clove
• 1 pinch of fresh grated nutmeg
• 14 teaspoon salt
• 14 teaspoon fresh ground coarse black pepper
• 1 (7 ounce) jar roasted peppers, drained and cut into thin strips

1. Bake bread slices on baking sheet at 375F for 5 minutes.
2. Set aside.
3. Lower oven to 350F; toast walnuts or pecans on a baking sheet, stirring occasionally, 5-10 minutes.
4. Raise heat back to 375F.
5. Drain spinach well, pressing between paper towels.
6. Process spinach, Parmesan cheese, and next 6 ingredients in a food processor until mixture is smooth.
7. (This can be made 1 day ahead of time.
8. ).
9. Spread mixture evenly over bread slices.
10. Bake for 5 minutes.
11. Top evenly with roasted pepper strips.
12. Serve immediately.

parmesan cheese, pecans, mayonnaise, milk, garlic, nutmeg, salt, fresh ground coarse black pepper, peppers

Taken from www.food.com/recipe/spinach-red-pepper-crostini-155903 (may not work)