INGREDIENTS:6 slices firm white bread
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 cup heavy cream
3/4 cup crumbled Cabrales cheese or shredded Manchego cheese
½ tsp. salt
¼ tsp. ground black pepper
1/8 tsp. ground nutmeg
2 Tbsp. pine nuts, toasted DIRECTIONS:Preheat oven to 400°F. Lightly oil 24 13/4-inch wide mini-muffin cups (holds 2 Tbsp. liquid). With a 1 ½-inch cookie cutter, cut out 24 rounds from bread. Place rounds on a cookie sheet; bake until just pale gold, turning once, about 5 minutes. Gently press toasted rounds into the bottom of muffin cups; set aside. In a medium bowl combine spinach, cream, cheese, salt, pepper and nutmeg until blended. Spoon cheese mixture into bread cups; sprinkle each with pine nuts. Bake until filling is set, about 15 minutes. Remove to a wire rack to cool slightly. Serve warm. The baked tartlets may be frozen in a tightly covered container; to reheat, place frozen tartlets on a pan in a 400°F oven until hot, about 10 minutes. SERVINGS:2 dozen tartlets From: PHOTO CREDIT:Photo Credit: FOODS FROM SPAIN