Spinach crostini with serrano ham and tomatoes

Preheat the oven to 160 ° C.

Finely chop the garlic.

Also chop the oregano.

Wash the spinach and let it drain well.

Cut the pistolets each in length into 4 nice slices.

Place the slices on the baking tray and bake in the oven for 15-20 minutes until golden brown and dry, then turn them after 8 minutes.

Cut the toasted and mix with half of the garlic, oregano and half of the olive oil and season with salt and freshly ground black pepper.

Stir-fry the spinach with the remaining garlic and oregano in a wok with the rest of the olive oil and let the leaves shrink, add some salt and pepper.

Let the spinach drain well in a sieve.

Place the crostini on a dish and spread the spinach over it.

Drape slices of serrano ham and add some tomato.