Grilled Bread with Thyme Pesto and Preserved Lemon Cream

INGREDIENTS

• 1/2 cup freshly grated Parmesan
• 1/2 cup fresh thyme leaves (stems removed)
• 2 cups baby spinach, cleaned and torn into small pieces
• 1/2 cup olive oil plus more for brushing
• 3 garlic cloves, peeled and smashed
• 2 teaspoons minced preserved lemon
• 1/2 teaspoon salt
• 6 thick slices of good Italian country bread
• 1/2 cup toasted pine nuts
• 1/2 cup creme fraiche