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Spinach, Prosciutto and Red Bell Pepper Crostini (taken from Bon Appetit, November 1998)
The crostini can be assembled two hours ahead of time. Cover and refrigerate until ready to broil and serve.
1/4 cup chopped prosciutto 1/2 red bell pepper, cut into matchstick-size strips 12 1/2 inch thick slices of bread cut from a baguette 2 teaspoons plus 2 tablespoons olive oil 1 teaspoon minced garlic	1 tablespoon whipping cream 1 10-ounce package fresh spinach, stemmed 6 tbsps freshly grated Parmesan cheese
Heat 1 teaspoon oil in heavy large skillet over medium heat. Add bell pepper and sauté until crisp-tender, about 8 minutes. Transfer pepper to small bowl. Heat same skillet over high heat. Add spinach and sauté 2 minutes. Reduce heat to medium and sauté until spinach is tender, about 2 minutes longer. Cool in skillet. Transfer spinach to work surface; chop spinach. Set aside. Heat 1 teaspoon oil in same skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add prosciutto and sauté 30 seconds. Add chopped spinach. Sauté 2 minutes. Season to taste with salt and pepper. Remove from heat. Mix in cream. Preheat broiler. Arrange bread slices on large baking sheet. Broil until lightly toasted. Turn bread slices over and brush top of bread slices with remaining oil. Broil until lightly toasted. Cool. Spoon generous 1 tablespoon spinach mixture atop each toast. Arrange bell pepper strips atop toasts. Sprinkle with Parmesan cheese. Broil crostini until cheese bubbles and spinach mixture is hot, about 2 minutes. Transfer crostini to plate and serve. Makes 12 portions.
serve with Lailey Vineyard 2000 Cabernet Sauvignon, 2001 Cabernet-Merlot or 2001 Cabernet Franc www.laileyvineyard.com