Food

An inspiring app all on their own, these veggie delights are also the perfect complement to roasted vegetable soup, which is how the lovely Kary Osmond served them on the show.

By The Canadian Living Test Kitchen

Makes 30 servings

1 tbsp extra-virgin olive oil
3 tbsp pine nuts
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
1 10-oz. (284-g) bag fresh spinach, cooked and drained
1 tbsp (15 mL) fresh dill, chopped, or 1 tsp (5 mL) dried dillweed
30 baguette slices
1/3 cup feta cheese, crumbled

1. In a large skillet, heat olive oil over medium heat; fry pine nuts, stirring, until golden, 2 to 3 minutes. Add garlic, salt and pepper; fry for 30 seconds. Stir in spinach and dill; mix well.
2. Meanwhile, broil baguette slices until golden, about 1 minute per side. Spoon 1 tbsp (15 mL) spinach mixture onto each slice; top with crumbled feta cheese.

Kary Osmond loves being the face of CBC's Best Recipes Ever, where she is the ambassador of back-to-basics food every afternoon, teaching Canadians coast-to-coast how to prepare the very best of Canadian Living's renowned recipe library—one "Tested Till Perfect" recipe at a time.