Crostini with Wilted Spinach, Tomato, and Fresh Mozzarella

Prep: 20 minutes; Cook: 5 minutes; other: 5 minutes

Throughout Italy and especially in Tuscany, little open-faced sandwiches (crostini) are popular as a café snack. Fresh mozzarella cheese can be found in the deli section of most grocery stores. It can be vacuum-sealed or packed in a liquid brine.


8 servings (serving size: 2 crostini)

Recipe from

Oxmoor House

Nutritional Information

Calories 223
Fat 8.5 g
Satfat 2.9 g
Protein 6.5 g
Carbohydrate 31 g
Fiber 3.5 g
Cholesterol 11 mg
Iron 1.6 mg
Sodium 341 mg
Calcium 105 mg


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


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.