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.
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- Calories: 223
- Fat: 8.5g
- Saturated fat: 2.9g
- Protein: 6.5g
- Carbohydrate: 31g
- Fiber: 3.5g
- Cholesterol: 11mg
- Iron: 1.6mg
- Sodium: 341mg
- Calcium: 105mg
- 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.
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