Georgian Pkhali Spinach Walnut Toasts

Ingredients

• 10 oz spinach, blanched and squeezed
• 1/2 cup walnuts, toasted
• 4 slices rustic bread
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground coriander
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Squeeze the blanched spinach hard in your hands, a handful at a time, until no more water runs out. Any water left behind will make the pkhali loose and dull.
2. Put the toasted walnuts, garlic, coriander, and 1/2 teaspoon salt in a food processor and pulse to a coarse, damp crumb.
3. Add the squeezed spinach and the onion and pulse in short bursts until the mixture comes together as a thick, textured paste. Stop while it still has some grain; a smooth puree turns pasty.
4. Taste and adjust with more salt and a good squeeze of lemon. Pkhali should be sharply seasoned, because it is served cold and cold mutes flavour.
5. Rest the mixture in the refrigerator for 15 minutes so the walnut oil binds it and the garlic mellows.
6. Toast the bread until crisp on both sides and brush it with the olive oil while still hot.
7. Spread the pkhali thickly onto the toasts, shape the tops with the back of a spoon, and finish with the fresh herbs and lemon wedges.

Allergen note: Contains gluten and tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.