Crostini with Wilted Spinach, Tomato, and Fresh Mozzarella |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Prep: 20 minutes; Cook: 5 minutes; other: 5 minutes Ingredients:
16 (1/2-inch-thick) slices italian or french bread baguette |
olive oil-flavored cooking spray |
1 tablespoon extravirgin olive oil |
1 tablespoon minced garlic (3 cloves) |
1 (6-ounce) package baby spinach, coarsely chopped |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1 1/4 cups finely chopped seeded plum tomato (about 3 large) |
1 tablespoon balsamic vinegar |
4 ounces fresh mozzarella cheese, thinly sliced |
Directions:
1. Preheat oven to 400°.
2. Coat bread slices with cooking spray; place on a baking sheet. Bake at 400° for 5 minutes or until lightly toasted; set aside.
3. While bread bakes, heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute or until lightly browned. Add spinach, pepper, and salt, and sauté 30 seconds or until spinach wilts. Place spinach mixture in a bowl. Chill 5 minutes to quickly cool. Stir in tomato and vinegar. Top each bread slice evenly with cheese and about 2 tablespoons spinach mixture. Serve immediately.
|
|