This open-faced sandwich makes a light supper or lunch. For bigger appetites, you can double the recipe.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2013
Spinach Artichoke Salad:
MethodMince 2 cloves of the garlic. In skillet, melt butter with oil over medium heat. Cook shallots, minced garlic and thyme until shallots are softened, about 3 minutes.
Stir in mushrooms; cook, stirring occasionally, until browned and no liquid remains, about 5 minutes. Stir in tomatoes, green onions, salt and pepper; cook until warmed through, about 2 minutes. Transfer to plate and keep warm.
Meanwhile, mix goat cheese with milk until smooth. Stir in lemon zest; set aside.
Toast bread in 400ºF (200ºC) oven until lightly browned, about 5 minutes. Halve remaining garlic clove; rub cut edges over toast.
Spread goat cheese mixture on toast; top with mushroom mixture.
Spinach Artichoke Salad: Whisk together oil, vinegar, salt and pepper. In large bowl, toss together spinach and artichoke hearts. Drizzle with olive oil mixture; toss. Top with almonds. Serve with bruschetta.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 413 mg
- Sugars 13 g
- Protein 15 g
- Calories 374.0
- Total fat 22 g
- Potassium 908 mg
- Cholesterol 18 mg
- Saturated fat 7 g
- Total carbohydrate 34 g
- Iron 34.0
- Folate 62.0
- Calcium 15.0
- Vitamin A 54.0
- Vitamin C 32.0