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.
8 large plum tomatoes, cut into 1/2-inch slices (about 2 pounds)
2 teaspoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon black pepper, divided
4 garlic cloves, thinly sliced
1 (6-ounce) package fresh baby spinach
1/8 teaspoon salt
1/2 cup part-skim ricotta cheese
1/4 cup (2 ounces) goat cheese
4 (2.5-ounce) slices peasant bread or other rustic bread, lightly toasted
1/4 cup preshredded fresh Parmesan cheese
How to Make It
Preheat oven to 425°.
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.
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.
Combine ricotta, goat cheese, and remaining 1/8 teaspoon pepper in a small bowl; microwave at HIGH 30 seconds to soften.
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.