|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Spinach and Cheese Bruschetta |
|
Serves: 8 Print this RecipeJohn Kelly - Warrenville, Illinois Bake-Off® Contest 35, 1992 Bruschetta is a traditional garlic bread made with olive oil, garlic, salt and pepper, then served warm. You'll like this updated version that features spinach, tomatoes, cheese and fresh basil. 1 1-pound loaf French or Italian breads 3 tablespoons olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 (9-ounce) package frozen leaf spinach in a pouch, thawed, squeezed to drain 1 tablespoon grated Parmesan cheese 1 teaspoon dried Italian seasoning 1 large tomato, seeded, chopped 1/2 teaspoon fennel seed, crushed 1 1/2 cups (6 oz.) shredded mozzarella cheese 1/4 cup chopped fresh basil or 1 tablespoon dried basil leaves Sliced red chili pepper, if desired Fresh Italian parsley or tarragon, if desired Heat oven to 400°F. Line cookie sheet with foil. Cut bread in half lengthwise. Place cut side up on foil-lined cookie sheet. Heat oil in medium skillet over medium-high heat until hot. Add onion and garlic; cook and stir until tender, 4 to 5 minutes. Add spinach; heat 1 minute or until spinach is warm. Remove from heat; stir in Parmesan cheese, Italian seasoning and fennel seed; mix well. Spread spinach mixture evenly over bread halves. Sprinkle with tomato, mozzarella cheese and basil. Bake at 400°F. for 7 to 10 minutes or until cheese is melted and edges of bread are golden brown. To serve, cut into slices. Garnish with pepper slices and parsley. Nutrition Per Serving: Calories 290; Protein 13g; Carbohydrate 37g; Fat 11g; Sodium 610mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Creamy Chicken Vegetable Chowder Sherried Mushroom Bisque Harvest-Fresh Spinach Soup Corn and Pumpkin Soup with Jalapeño Pesto Garlic Chicken Provençal Soup Creole Gumbo Great Northern Bean Stew Italian Spinach Dumpling Stew Italian Pasta Sausage Soup Vegetable Bean Soup Mexicana Mexican Vegetable Soup White Chili with Salsa Verde Zesty Chicken Vegetable Bisque Caribbean Chili Spicy Meatball Soup Southwest Tortellini Chowder Cheese-Steak Crescent Braid Crescent Chick-Be-Quicks Crescent Cristo Sandwich Loaf Crescent Samosa Sandwiches Crescent Three-Cheese Calzone Chicken and Cheese Crescent Chimichangas Crescent Oriental Egg Rolls Broccoli Ham and Swiss Rolls Chicken Salad Focaccia Sandwiches Biscuit Mini Focaccia Chinese Roast Pork Buns Ham and Swiss Crescent Braid Puffy Chiles Rellenos Poppin Fresh Barbecups Spicy Meat Pies with Yogurt Sauce Tex-Mex Biscuit Sandwiches Chicken and Black Bean Tostizzas Ham and Cheese Biscuit Pockets Reuben-in-the-Round Crescents Sweet 'n Sour Chicken Wraps Savory Crescent Chicken Squares Rosemary Chicken and Brie en Croute Spinach and Cheese Bruschetta Italian Spinach Torta Sicilian Mushroom Flatbread Italian Biscuit Flatbread Tuna Cheese Flips Mushroom Phyllo Tarts Tomato-Topped Onion Bread Wedges Savory Salmon-Filled Crescents Ham and Cheese Crescent Snacks Tex-Mex Appetizer Tart Pesto Crescent Twists with Feta Spread White Chili: Salsa Verde 01: Soups, Sandwiches and Snacks |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
