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Spinach, feta and tomato bruschetta
If it seems wasteful to preheat the oven just to toast six slices of bread, you can toast both sides of the bread on a skillet set over medium heat on the stovetop. Or use an oven toaster.
Course
Appetizer, Snack
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
¼
cup
spinach
blanched, squeezed and chopped (measure after chopping)
¼
cup
crumbled feta
¼
cup
tomatoes
deseeded and roughly chopped
salt
to taste
pepper
to taste
6
slices
bread
(I used a baguette but you can choose any kind of bread)
1
clove
garlic
cut in half
extra virgin olive oil
Instructions
Stir together the chopped spinach, cheese and tomatoes. Season with salt and pepper.
Toast the bread until light browned.
Rub the bread slices on both sides with the cut sides of the garlic.
Drizzle with olive oil.
Divide the spinach mixture among the bread slices and pile a portion on top of each.
Serve your spinach, feta and tomato bruschetta immediately.