Crostini with spinach and almonds

Ingredients:

• 450 g fresh spinach, washed, dried and trimmed
• 1 clove of garlic
• 3/4 cup sour cream
• 1/4 cup chopped toasted almonds, plus extra for serving
• 1 teaspoon chopped parsley
• 1 tsp chopped thyme
• 1 tsp chopped chives
• 1/8 tsp cayenne pepper
• Juice and zest of half a lemon
• Toasted baguette slices, for serving

Preparation:

1. Preheat oven to 350°F (175°C). Place the chopped almonds on a baking sheet and roast until fragrant, 5–10 minutes. Check frequently, as the almonds can burn quickly. Let cool.
2. Preheat the oven to broil mode. Slice the baguette diagonally into 0.5 cm thick slices, brush with olive oil, and place on a baking sheet. Toast in the oven until golden brown, 2–3 minutes.
3. In a steamer basket set over 2.5 cm of simmering water, steam the spinach until wilted, about a few minutes. Remove the spinach and drain well.
4. Place the spinach and garlic in a food processor and process until smooth. Add the sour cream, almonds, parsley, thyme, green onions, cayenne pepper, and 1/8 teaspoon salt. Process. Stir in the lemon zest and lemon juice.
5. Spoon the spinach mixture over the toasted bread, sprinkle with chopped almonds and serve.