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Bruschetta Florentine

fatfree.kitchen's picture
Ingredients
  Frozen chopped spinach 10 Ounce, thawed and squeezed dry (1 Package)
  Shredded nonfat cheese/Reduced-fat mozzarella cheese 1 Cup (16 tbs)
  Chopped plum tomatoes 3⁄4 Cup (12 tbs) (About 2 1/2 Medium)
  Finely chopped onion 2 Tablespoon, finely chopped
  Finely chopped fresh basil 1 Tablespoon
  Crushed fresh garlic 1 Teaspoon
  Whole wheat submarine sandwich rolls/1 loaf french bread, 24 inches long 4 (Each 6 Inches Long)
Directions

1. Combine the spinach, mozzarella cheese, tomatoes, onions, basil, and garlic in a medium-sized bowl, and stir to mix well. Set aside.
2. Slice each roll into 12 (1/2-inch) slices. If you're using French bread instead of rolls, slice the French bread into 48 (1/2-inch) slices. Arrange the slices on a baking sheet, and bake at 300°F for 15 minutes, or until crisp and lightly browned.
3. Spread each slice with 1 slightly rounded tablespoon of the spinach mixture. Increase the oven temperature to 400°F, and return the appetizers to the oven for 5 minutes, or until the cheese is melted.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable

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