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Bruschetta con Spinaci – Tuscan Garlic Bread with Spinach

In Toscana a bruschetta is called fettunta,”oily slice”. In Roma and known worldwide it is called bruschetta. In many places all over Italy it might not even have a definite name, but one thing is for sure, there is nothing better and more basic than a slice of good crusty bread rubbed lightly with garlic and dribbled with extra virgin olive oil. Today this simple preparation has been updated and the bread is topped by a variety of ingredients.

Ingredients for the Bruschetta con Spinaci:

8 slices crusty Italian bread, cut ½ inch thick
2 pounds fresh spinach, washed thoroughly, dried and stems removed
0.1L of olive oil
2 cloves garlic, finely chopped
2 tablespoons finely chopped sun-dried tomatoes
Salt and freshly ground black pepper to taste

Preheat the oven to 220°C, brush the bread on both sides with olive oil, place it on a baking sheet, and bake until it is lightly golden on both sides about 5 minutes.
If using fresh spinach, place in a large saucepan over medium heat with 0.2L of water and a pinch of salt. Cook until the spinach is soft 2 to 3 minutes, drain and squeeze very well in-order to remove excess water.
Heat the olive oil in a large skillet over medium heat, add the spinach, season with salt and several grinds of pepper and cook, stirring roughly 2 to 3 minutes. Taste and adjust the seasoning. Let the spinach cool slightly, then spread over the toasted bread and serve.

A few drizzles of fresh lemon juice give the Bruschetta con Spinaci a wonderful flavor as well.

Makes 4 servings

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