Oxmoor House
Prep Time
24 Mins
Cook Time
16 Mins
Yield
4 servings (serving size: 1 bruschetta)

Thanks to the juicy tomatoes and creamy cheese mixture, this open-faced sandwich will definitely require a knife and fork! Though bruschetta is often served as an appetizer, this is a main-dish serving.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Place tomato slices in a single layer on a baking sheet coated with cooking spray. Drizzle tomato slices evenly with 1 1/2 teaspoons oil; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake at 425° for 15 to 17 minutes or until tomatoes begin to brown and skins wrinkle.

Step 3

While tomatoes bake, heat remaining 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute. Add spinach, and cook 1 to 2 minutes or until spinach wilts. Stir in 1/8 teaspoon salt.

Step 4

Combine ricotta, goat cheese, and remaining 1/8 teaspoon pepper in a small bowl; microwave at HIGH 30 seconds to soften.

Step 5

Preheat broiler.

Step 6

Top bread slices evenly with half of tomatoes; top evenly with wilted spinach mixture. Spoon ricotta cheese mixture evenly over spinach; top evenly with remaining tomato slices. Sprinkle bruschetta evenly with Parmesan cheese. Place bruschetta on a baking sheet; broil 1 minute or until cheese melts.

Oxmoor House Healthy Eating Collection

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