Cheese and Spinach Roulade Bruschetta

Cheese and Spinach Roulade Bruschetta

Makes about 24

1 French bread stick
2 Tablespoons oil
500g English spinach
90g spreadable cream cheese
90g goats cheese
3 Tablespoons canned pimiento, drained and finely chopped

1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Cut the bread into 24 thin slices and lightly brush both sides with oil. Bake in a single layer on a baking tray for 10 minutes, or until lightly browned, turning once. Remove and allow to cool.
2. Remove the stalks from the spinach and place the leaves in a bowl. Cover with boiling water and leave for a couple of minutes, or until the leaves have wilted. Drain and leave to cool. Squeeze out the excess liquid and drain on crumpled paper towels.
3. Lay the spinach leaves flat, overlapping, on a piece of plastic wrap, to form a 25x20cm (10 x 8 inch) rectangle. Beat the cheeses together until soft and smooth. Spread the cheese mixture evenly and carefully over the spinach. Top the cheese evenly with pimiento. Using the plastic wrap as a guide, carefully roll up the spinach to enclose the cheese. Remove the plastic wrap and cut the log into thin slices using a sharp knife.
Serve on the toast.

Note: Be sure to thoroughly drain the spinach and pimiento to avoid a watery result.
In Advance: The bread slices can be baked several days ahead and stored in an airtight container. The roulade can be made a day ahead and stored, wrapped in plastic wrap, in the refrigerator. Assemble them together just before serving time.

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