Rustic Spinach and Garlic Bruschetta
Rubbing a clove on toast adds a subtle hint of garlic flavour.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 60 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 2 mg |
| sodium | 159 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 8% |
| vit A | 14% |
| vit C | 3% |
| folate | 16% |
-
1 baguette (French stick)
7 cloves garlic
1/2 tsp (2 mL) coarse sea salt
1 tbsp (15 mL) extra-virgin olive oil
8 cups (2 L) spinach or arugula, trimmed
2 tbsp (25 mL) balsamic vinegar
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) feta cheese, crumbled
1/4 cup (50 mL) toasted pine nuts
Preparation:
Cut baguette diagonally into twenty-four 1/2-inch (1 cm) thick slices. Toast on rimmed baking sheet in 350°F (180°C) oven, turning once, until golden, 10 minutes. Using 1 of the garlic cloves, rub over 1 side of each toast. Mince remaining garlic.
In small bowl, mash minced garlic with salt to form paste. In large skillet or wok, heat oil over medium heat; stir-fry garlic paste until aromatic, about 2 minutes.
Add spinach; cook, stirring occasionally, until wilted and bright green, about 4 minutes. Pour off any liquid. Sprinkle with vinegar and pepper; toss to combine. Spoon onto prepared toasts; sprinkle with feta and pine nuts.
Additional Information
Source
Canadian Living Magazine: May 2004
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