Spinach Bruschetta Recipe
This past Saturday, I hosted a dinner party for 5. I went to the store armed with several recipes and ideas for my meal. The only thing I didn’t have a clue about was the main course.
However, once I got to the store, I just sort of went willy-nilly and started randomly buying things like a loaf of bread which I hadn’t intended to get. My original idea was to make ravioli with ricotta and kale with a homemade spicy tomato sauce. The only problem was this recipe called for wonton wrappers which Trader Joe’s definitely didn’t carry. Plan B? Let’s make bruschetta.
For someone who goes out a lot, I do actually cook. But my meals are very simple and although I have never made bruschetta before, I figured it could not really be hard. It’s just:
bread + toppings = bruschetta
So here’s what I used:
- grainy crusty loaf of bread
- grape tomatoes
- olive oil
- Parmesan cheese
After slicing the bread about an inch and half slices, I put them into a heat-proof baking dish and drizzled a bit of olive oil. Then I added a couple of leaves of spinach for each bruschetta (be sure to snap off the stems), quartered two grape tomatoes per slice of bread and sprinkled Parmesan cheese on top.
I pre-headed the oven and again this is where winging comes into play. I didn’t want the cheese to burn so I had them in the over for about 10 minutes at 350. Later would I realize I want the cheese to have melted more so do them for 12 minutes. Add fresh cracked black pepper and you’re done! There should be any need to add salt as the cheese will be salty enough.
If you want to go more traditional with your bruschetta, add minced garlic, chiffonaded basil and balsamic vinegar to as your toppings before baking.