MINI TOASTIES

Ingredients

■ 1 cup finely chopped spinach

■ 125g cream cheese

■ 1 large clove garlic, crushed

■ 8 slices white sandwich bread, crusts removed

■ 50g butter or table spread

■ 4 thin slices ham to cover bread slices

■ 16 slices McClure’s bread and butter pickles, patted dry

Method

Steam or microwave the spinach, until limp. Cool a little then squeeze dry and finely chop again. Season the cream cheese with the garlic and mix in the cooled spinach.

Lightly spread each bread slice with butter or table spread. Place four slices butter-side down on a board. Using half the cream cheese mixture, spread an even layer over the bread. Top each evenly with the ham and the pickle slices. Spread the other four bread slices with the remaining cream cheese mixture. Place on the bases, butter-side up.

Heat a non-stick frying pan on medium. Melt a little butter in the pan. Place the toasties in the pan and cook on medium heat until golden underneath. Flip over and cook the other side. Stand for about a minute to set. With a serrated knife, cut each sandwich into four triangles. —

Makes 16