A Crunchy fresh bruchetta with a glass of wine before the main course at your dinner party or maybe even a saturday morning brunch with the family?
Bruschetta
A Crunchy fresh bruchetta with a glass of wine before the main course at your dinner party or maybe even...
Ingredients
| Recipe for 4 | |
| 125ml | sun-dried tomatoes (dried) |
| 2tbsp | olive oil |
| 2 | garlic cloves, chopped finely |
| 450g | spinach |
| ¼tsp | organic paprika |
| Fleur de sel to taste | |
| 1 | small crusty Italian bread, or baguette |
| 2tbsp | freshly grated Parmesan |
Method
- Preheat oven to 200oC. Cover tomatoes with hot water and leave to absorb water for 30 minutes, drain the coarsely chop.
- In a saucepan, heat the olive oil over medium heat, then add the garlic and fry until golden brown (around 3 minutes). Now stir in the sun-dried tomatoes, spinach and paprika and some salt. Cook until the spinach is tender, stirring occasionally. This will take about 5 minutes.
- Slice the bread into 3 cm pieces, cutting large slices in half. Place the bread on a baking sheet and toast until golden, turning once. Top the toast with spinach and sun-dried tomato mix. Sprinkle with Parmesan.
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