The Spinach Bruschetta is a take on the Classic Bruschetta, served as an appetizer or as an antipasto, common to the Italian Cuisine. Bruschetta typically consists of flat bread, grilled or roasted, and topped with some vegetables / meat and herbs.
I like my Bruschetta to be served with a Creamy Tomato Soup, which makes for a simple and quick option for an early dinner. I try and use the French Baguette bread instead of regular bread and garlic butter. You can use regular bread too and make the garlic butter yourself at home.
Cooking Time: 25 minutes
- 1 French Baguette Bread, Sliced
- 2 tbsp Garlic Butter
- 1 cup of Spinach Leaves
- 1 Red Bell Pepper (Finely Chopped)
- 1 Tomato (Finely Chopped)
- 1 Onion (Optional, finely chopped)
- 1 tbsp Pepper Powder
- 1 tbsp Mixed Italian Herbs
- 1 tsp Cream
- 1 cup Cheddar Cheese (Grated)
- Salt to taste
- 1 tbsp, Tomato ketchup
- Cut the bread into moderately thin slices, apply garlic butter, and grill them for 6-10 minutes in a preheated over at 180 C or 350 F. You can even roast it on the stove if you don't have an oven.
- If you do not get ready garlic butter, simply melt some butter and add grated garlic into it and apply on the bread.
- Meanwhile, chop the spinach leaves and blanch them in the microwave for 4-5 minutes and chop roughly.
- In a pan, take some butter, add the chopped bell peppers and onions and cook well.
- Add salt, pepper, tomato ketchup and Italian seasoning and mix well.
- When the mixture is cooked, add some cream and cook till it gets a thick consistency.
- Add the blanched spinach and cook well.
- Remove the mixture and keep aside to cool.
- Once the mixture is cool, spread it on the grilled bread, add cheese and bake again for 5 minutes in the pre-heated oven
- Serve with tomato soup
This quick recipe hardly needs any planning and can be prepared instantly if you have surprise visitors. Simply serve it as a starter with tomato ketchup.
*This recipe can be prepared without Onion and Garlic too. Use regular butter instead of Garlic Butter.