Tuscan Spinach and White Bean Bruschetta

IMG_0284 Presentation, in my opinion, is the key to creatively entering the hearts and stomachs of my readers. Since I sadly must serve a plate on an Internet platform rather than personally in kitchens across America, I must convey the tastiness in a single photograph. That's why I called Brit McDaniel, owner of Paper & Clay. She's the designer and potter behind her modern and minimalist ceramic line, with which I (and my food) have fallen in love. In fact, America has collectively fallen in love with her color-dipped mugs and Danish-inspired dishware, as Brit is currently a finalist for Martha Stewart's prestigious American Made awards. You can vote through the photo in the top right corner of my page -- click on Brit's mug to lead you to voting (6x per day acceptable)!

After enjoying croissants and coffee, reminiscing on years as an Austinite, and brainstorming business ideas, Brit and I visited in her Midtown studio last week. I picked out a few pieces on which to plate my latest recipes, so look out for the variety of inventory (Brit solely creates each by hand) in the following recipes this week.

Before scrolling further for a delicious fall hors d'oeuvres, vote for Paper & Clay in the Marta Stewart American Made Awards!


Leafy greens and white beans are a classic Tuscan combination. And they're not just great on crostini -- they work well with pasta, in a bowl of chicken soup, or on their own with some balsamic vinaigrette. You will enjoy leftovers, if you have any!

1 baguette, cut into 1/2 slices and toasted 2 bags baby spinach 1 tablespoon course salt 1/4 cup extra virgin olive oil 2 cloves garlic, chopped 1 15 ounce can cannelini beans, rinsed Shaved parmesan cheese

1. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add spinach and cook for 2-3 minutes, or until spinach is wilted.

2. Puree half the spinach with remaining oil, garlic and salt in a food processor to form a paste. Mix in remaining spinach with pureed spinach in a bowl. Add cannelini beans and toss until beans are well-coated.

4. Spoon spinach and bean mixture onto each toasted baguette slice with a sprinkle of parmesan.