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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.

Maureen Callahan
Recipe by Oxmoor House October 2006

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Credit: Oxmoor House

Recipe Summary

prep:
24 mins
cook:
16 mins
total:
40 mins
Yield:
4 servings (serving size: 1 bruschetta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • Preheat broiler.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

329 calories; calories from fat 29%; fat 10.6g; saturated fat 5.7g; protein 17g; carbohydrates 43.7g; fiber 4.2g; cholesterol 24mg; iron 4mg; sodium 874mg; calcium 238mg.
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