by fiveandspice
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by Sarah Shatz
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by fiveandspice
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by Sarah Shatz
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by lilygibbs
A&M's Testing Notes:
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2 cups
baby spinach, cleaned and torn into small pieces
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1/2 cup
fresh thyme leaves (stems removed)
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1/2 cup
toasted pine nuts
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3
garlic cloves, peeled and smashed
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1/2 cup
freshly grated Parmesan
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1/2 teaspoon
salt
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1/2 cup
olive oil plus more for brushing
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1/2 cup
creme fraiche
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2 teaspoons
minced preserved lemon
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6
thick slices of good Italian country bread
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In a food processor, combine the spinach, thyme, pine nuts, garlic, Parmesan, and salt. Process until the ingredients are roughly chopped. With the processor running, gradually drizzle in the olive oil until you have a chunky pesto. Set aside. (This will make more pesto than needed; the rest can be kept refrigerated for about a week and used in other dishes like pasta, chicken, and fish.)
Ask the hotline about this step!In a small bowl, combine creme fraiche and preserved lemon. Allow to stand in the refrigerator for about a half hour for the flavors to combine.
Ask the hotline about this step!Heat the grill. Lightly brush each slice of bread with olive oil on both sides. Grill the slices a minute or two per side until they are crusty and have charred grill marks but are still soft in the middle.
Ask the hotline about this step!Spread each slice of bread with the pesto, and top with a generous smear of preserved lemon cream. Enjoy!
Ask the hotline about this step!That's so great! Thanks!
Aw, thanks so much!
Preserved Lemon Cream sounds like a wonderful addition to so many things! I will be borrowing that idea for sure!
Oh my gosh, yes, it's very versatile! I love it on pan seared fish or scallops, especially. It's also be good over roasted chicken breast, or on different Middle Eastern spiced meats and vegetables wrapped up in pita, or on garlicky sauteed greens, or add slices of cucumbers to make a cool side dish in the summer... Lots of fun things to do!
Yay! I'm so happy you liked it!!!
I am late to the party on this recipe, but we made it tonight and it was demolished within about 3 minutes. So so delicious with a bit of grated lemon zest and pepper on top. Thank you-- will be making again and again, year round.
Oh, thanks for letting me know! That is just great to hear!
Can you buy preserved lemons or do you have to make them?
You'd like to see the link?
http://www.food52.com/recipes/2141_whole_preserved_lemons
They do take about a week of sitting and preserving, but otherwise they're quite easy to make! Here is the recipe I use: http://www.epicurious.com/recipes/food/views/Moroccan-Style-Preserved-Lemons-238422
It's based on Paula Wolfert's - who is simply brilliant - approach.
Sure thing. I'll definitely be making this again very soon. In fact, it was the highlight blog post on my site tonight so hopefully others try it too. Many thanks! :)
We just made this and ate every bit (did halve the pesto but wish we hadn't). Mamma mia this is good!! Great recipe fiveandspice!
Oh, thank you em-i-lis! I'm thrilled to hear you guys liked it!
Happy that this has popped up "12 minutes ago." Another destination for my preserved lemons!
That's great! I would love to hear what you think!
Yum....
Thanks!
This looks absolutely yummy! Going to try it this weekend. =)
Sorry I didn't see your comment sooner - I don't always seem to get the notifications. But, thanks and I hope you enjoyed it!
Lemon, thyme and a grill has been my favorite contest so far. What a fabulous combination - and look at all the great recipes. This one in particular is outside the box - and I mean that in the most complimentary way. I love it. Your photograph makes me want to eat it right off my screen. With an egg on top - wow. Great recipe. Congratulations.
Thanks Waverly!
I really really can't wait to try this
Yipee, for sure!
Congratulations..........sounds heavenly - especially being a thyme lover!
Thank you! I'm a thyme lover too, probably my favorite herb.
Thanks mrslarkin!
Oh, I do like wild one as a nick name! Thanks!
I just picked up some preserved lemon and am looking forward to making this tonight. Congrats on your wildcard win!!
Thank you ChezSuzanne!
Great! This is like world cup soccer, but without the vuvuzelas! This was a hard one to vote on, and I'm thrilled for both you and thirschfeld, who is a tough act to compete with!
Congrats!
Love the comparison (next time maybe we'll bring in some vuvuzelas, haha), and thank you!
Thank you drbabs.
I knew this was a winner - congratulations !!
Thanks Liz!
I am so glad this got a wild card. I made it the other night and it is fabulous. Congrats.
Thank you! I'm glad you like it. The chops are on my docket for as soon as I get some veal from my meat CSA!
So happy to see this was chosen as a wildcard winner- what a great recipe!
Thank you Winnie!
Always looking for a good use of preserved lemon. Made this on the grill and it was fabulous and adaptable. Hope you win!
Thanks so much VeggieVal!
This sounds really great--am looking forward to trying it! (grilled bread...yum...)
Let me know how you like it!
I've never tried grilled bread and am now anxious to do so! Congrats fiveandspice!
Oh, grilled bread is so good! I hope you like it - keep me posted.
Oh! And if anyone is feeling daunted by stripping thyme leaves (which, admittedly, can be a process), know that you don't have to do a perfect job. The food processor can generally take care of little thin bits of the branches, but not the really twiggy parts.
Good choice :). The egg adds extra goopy goodness.
Thanks everyone for your congratulations!!! You guys are just too nice for words :).
What a great recipe - I love the idea of preserved lemon cream. Congratulations!
Doesn't it just remind you of a Crayola crayon colour?!
My grill is calling out to this one!! Congrats on a good recipe.
Seriously, after checking out and commenting on your mozzarella recipe, only few pre-finalist hours ago; I took time to view this one and saved it! Now I am voting on it, I like many of your recipes....Great job!
great recipe - got my Meyer lemons and lemon thyme in the garden all set to go!
Ooh, love the sound of that combo!
Mmmmm. Gorgeous! Sounds so tasty. Just shot to the top of my "must try" list. Congratulations. You deserve this honor. ;o)
This looks really good - I'm definitely trying it. Congrats on making finalist!
This is lovely! It's in my saved recipe files and will have it on the menu all summer long!
I hope you enjoy it!
congrats fiveandspice on a great recipe
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
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It took three of us a good 15 minutes to pick 1/4 cup of thyme leaves (half of what the recipe calls for).
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Baby spinach cuts the intensity of the thyme and smoothes out the pesto.
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A rough chop first.
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And then slowly drizzle in the olive oil as you finish pureeing. This way, everything will emulsify nicely.
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See?
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We found homemade preserved lemons at a local gourmet shop -- much brighter and cleaner-tasting than the jarred kind.
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And much prettier!
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Merrill's day is made: this recipe calls for creme fraiche!
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Use a crusty Italian loaf to make your toasts, and don't be stingy when you slice it!
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Sun-dappled bread, doused in olive oil, awaits the grill.
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Watch the toasts, as they can char quickly.
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At attention.
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The line between grilled and burned is oh-so-fine.
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We recommend a generous swipe of pesto.
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Time to unleash your inner artist: are you a dolloper or a drizzler?
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I have made this a few times for parties and it is completely delicious. Even better than it sounds!