The smokey grill flavor and crustiness of the bread combined with the salty, tangy, nutty, creamy,
herbiness of the toppings is wonderful enough by itself, but it can also serve as a jumping off point for any
number of sandwiches. You can top the bread and spreads off with slices of grilled chicken or a runny fried egg
and grilled asparagus, for example, and your life will never be the same…
Serves 6 slices
• 2 cups baby spinach, cleaned and torn into small pieces
• 1/2 cup fresh thyme leaves (stems removed)
• 1/2 cup toasted pine nuts
• 3 garlic cloves, peeled and smashed
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• 1/2 cup TAO olive oil plus more for brushing
• 1/2 cup creme fraiche
• 2 teaspoons minced preserved lemon
• 6 thick slices of good Italian country bread
1. In a food processor, combine the spinach, thyme, pine nuts, garlic, Parmesan, and salt. Process until the
ingredients are roughly chopped. With the processor running, gradually drizzle in the olive oil until you
have a chunky pesto. Set aside. (This will make more pesto than needed; the rest can be kept refrigerated
for about a week and used in other dishes like pasta, chicken, and fish.)
2. In a small bowl, combine creme fraiche and preserved lemon. Allow to stand in the refrigerator for about a
half hour for the flavors to combine.
3. Heat the grill. Lightly brush each slice of bread with olive oil on both sides. Grill the slices a minute or
two per side until they are crusty and have charred grill marks but are still soft in the middle.
4. Spread each slice of bread with the pesto, and top with a generous smear of preserved lemon cream.