Crostini with Goat Cheese

6 ounces fresh goat cheese, at room temperature
1 T. lemon zest
2 T. fresh chives, thinly sliced
2 tsp. fresh oregano, chopped
1 tsp. fresh thyme
Salt and pepper, to taste
1 T. olive oil
1/2 lb. spinach, washed and trimmed
6 slices rustic sourdough bread, toasted

In small bowl mash together goat cheese, zest and herbs. In large frying pan, wilt spinach in olive oil over medium heat. (2-3 minutes) Spread the cheese over the toasted bread, top with wilted spinach. Serve immediately.

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