Spinich and Garlic Bruchetta

I made this recipie up instead of putting my laundry away. Its really yummy and a more creative use of my time. If you cant tell yet, I put spinich in almost everything... even in my spaghetti.

Serves: about 12
Time: 5 min

8 oz. cream cheese
2 garlic cloves minced
1 cup packed fresh spinich
1/4 c. parmesan cheese
1 tsp lemon juice
1 tsp basil flakes
tomato chopped fresh or sundried (optional)
1 loaf french bread (you can use cheesey bread too.)

slice loaf into 1 inch slices on a diagnal. lay on cookie sheet and put under the broiler for 3-5 min till golden brown. you can also put slices on the grill for about 30 sec or till slightly charred on edges. meanwhile pack spinich in a food processor and finley chop. add garlic, parmesan, lemon juice, and basil and chop again. Add cream cheese and pulse till creamy and smooth. (It will turn a minty green color). Spread on toasted bread while still warm and add optional tomatos. Serve immediatly. ( Spread can be made ahead of time.) you can finish off with a sprig of parsley for looks.

Toasted Garlic Bread

Serves: depends
Time: 7 min

1 loaf french bread sliced into 1 1/2 in slices on a diaganal.
3 garlic cloves
5 T butter or margrine
1/4 c parmesan cheese
1 tsp dry basil
1 T parsley flakes

Blend ingredients in a food processor and spread on both slices of bread. Cook in a pan over medium heat till golden brown, about 3 min per side. Serve warm. Butter can be kept in fridge in an airtight container for a while.