YIELD: 24 pieces 6 slices firm white bread 1 package 10-oz. frozen chopped spinach, thawed and squeezed dry 1 cup heavy whipping cream 3⁄4 cup Cabrales cheese, crumbled, or shredded Manchego cheese 1⁄2 tsp. salt 1⁄4 tsp. ground black pepper 1⁄8 tsp. ground nutmeg 2 Tbsps. pine nuts, toasted
Preheat oven to 400ºF. Lightly oil 24 1 3⁄4-in. wide mini muffin cups.
With a 1 1⁄2-in. 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 wire rack to cool slightly. Serve warm.
