Crostini with spinach and goat cheese

Ingredients:

• 18 slices of baguette, 1 cm thick.
• 4 tbsp. l. olive oil
• 2 cloves garlic, 1 whole and 1 finely chopped
• 2 tablespoons pine nuts
• A pinch of red pepper flakes, plus extra for serving (optional)
• 220 g spinach, tough stems trimmed
• 0.5 tsp freshly grated lemon zest
• 90 g fresh goat cheese, crumbled

Preparation:

1. Preheat oven to 200°C.
2. Use 2 tablespoons of olive oil to brush both sides of each slice of bread. Place them on a baking sheet and sprinkle lightly with salt and black pepper. Bake until golden brown, turning halfway through, about 7 minutes. While the toast is hot, rub both sides with a whole clove of garlic and return the bread to the baking sheet.
3. In a large skillet over medium heat, toast the pine nuts, stirring, until golden brown, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive oil, minced garlic, and red pepper flakes to the skillet and cook over medium heat, stirring frequently, until the garlic is softened, about 1 minute.
4. Add the spinach, a few at a time, seasoning with salt after each addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest, and mix well. Drain the mixture in a colander, then coarsely chop.
5. Spread the spinach mixture evenly over the toasts and top each slice with crumbled goat cheese. Bake until the cheese begins to melt, 3-5 minutes. Sprinkle with red pepper flakes, if using, and serve the crostini warm.