Llescas - Catalan loaded toasts

These tasty toasts are loaded with simple, tasty toppings. Try these two favorites, or use the ideas above for more variations.

📝 Ingredients

• 1/2 tbsp olive oil (approximately)
• 1/2 clove garlic (or 2 if small)
• 5 oz spinach (tough stems removed)
• 1 1/2 tbsp pine nuts
• 2 tbsp raisins
• 3 tbsp parmesan (approximately, finely grated, optional)
• 1 tbsp butter
• 6 oz mushrooms (crimini/white as you have and prefer)
• 1 dash thyme (optional)
• 2 oz cooked ham (eg Black Forest, Virginia)
• 2 oz Swiss cheese (or similar hard, slightly melty cheese)
• 4 slices bread (large slices, ideally a relatively plain but dense artisan/country-style bread)
• 1 clove garlic
• 1 tbsp extra virgin olive oil (approximately, or as needed, to drizzle)

👨‍🍳 Instructions

1. 1Get everything ready before you start. For the spinach topping, roughly chop the spinach and slice the garlic. For the ham/mushroom topping, cut the mushrooms in half then slice fairly thinly. Cut the slices of ham into small squares, and slice then cut the cheese into similar sized square pieces. Cut the end off the garlic for the bread and peel back the skin.
2. 2--- For spinach topping ---
3. 3For the spinach topping, most of the olive oil in a medium-large skillet/frying pan over a medium heat. Add the spinach leaves, part at a time, and wilt them down, stirring and turning the mixture over so the wilted parts below go on top and weigh down the un-wilted spinach and help it cook. Add more as you get more space and keep turning to cook evenly. Remove the wilted spinach from the pan and set aside.
4. 4If needed, add a little extra oil to the skillet and add the pine nuts and garlic. If the pine nuts are small you can add together, otherwise give them a minute longer than the garlic. Cook for a couple minutes, stirring to turn as best you can, taking care that the pine nuts just gently brown and the garlic becomes fragrant but not really browned. Reduce the heat if needed.
5. 5Add the raisins, stir them through and cook briefly then add back the spinach. Mix well so everything is well distributed, and season with a little salt and pepper and if you like. Set aside (either remove from skillet, if re-using or leave if using another)
6. 6--- For ham/mushroom topping ---
7. 7Melt the butter in the skillet (can be same one) and cook the mushrooms until soft and any liquids they release largely evaporate, around 5 minutes. Add a little dried thyme, if you like. Remove from the heat and add the ham and cheese and mix through.
8. 8--- To make toasts ---
9. 9Toast the bread lightly on both sides then rub one side with the garlic and drizzle on a small amount of olive oil. Leave this side up to put toppings on. Warm the broiler/overhead grill.
10. 10Divide the spinach mixture between two slices, and the ham/mushroom topping between the other two. Top the spinach slices with the parmesan then place all slices under the broiler for a minute or two to melt the cheese.