SPINACH AND GOAT CHEESE BRUSCHETTA

"This makes a quick, slightly sweet hors d'oeuvre. The spinach mixture can be made ahead, rolled up like a log in plastic wrap and refrigerated for up to 3 days."

FOR THE SPINACH MIXTURE:
1 cup baby spinach leaves, washed and patted dry
1 tablespoon dried currants
1 tablespoon pine nuts
1 tablespoon finely minced shallot
2 ounces goat cheese
FOR THE BRUSCHETTA:
12 thin slices French bread
1 medium clove garlic
1 tablespoon olive oil
Kosher salt

TO PREPARE THE SPINACH MIXTURE:
Combine the spinach, currants, pine nuts, shallot and goat cheese in the bowl of a food processor. Pulse until the mixture is smooth and uniformly green.

TO PREPARE THE BRUSCHETTA:
Preheat the broiler, grill or toaster. Toast the bread slices on both sides until golden brown.

Rub 1 side of each toasted slice with the garlic clove, drizzle with olive oil and sprinkle with salt to taste. Top each with a spoonful of the spinach mixture and serve immediately.

Servings: 12
Adapted from source: Diabetes Fit Food by Ellen Haas (American Diabetes Association, 2007)