Spinach and Gorgonzola Crostini

Yield:  4 servings

• 1 tablespoon butter
• 3 ounces fresh baby spinach, chopped
• 1½ teaspoon minced garlic
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon each, dried basil, dried rosemary, dried thyme
• 3 ounces gorgonzola cheese, mashed
• 8 slices homemade cocktail bread, toasted
• 2 ounces grated Parmigiano Reggiano cheese

1.  In 1 tablespoon butter, cook spinach for 1-2 minutes.

2.  Remove from heat and add garlic, salt, pepper, basil, rosemary and thyme.

3.  Add gorgonzola and mix well.

4.  Spread on toast, sprinkle with parmesan cheese and place under broiler until cheese

     becomes golden.