Grilled Bread With Thyme Pesto And Preserved Lemon Cream

By Food52
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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 olive oil plus more for brushing

1/2 cup creme fraiche

2 teaspoons minced preserved lemon

6 thick slices of good Italian country bread

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