Bruschetta Florentine Recipe
Are you looking for an irresistible Bruschetta Florentine recipe? Your Low Fat diet should include Bruschetta Florentine. It is always prepared with Vegetable as the key ingredient. This Bruschetta Florentine is so tasty that I cannot resist serving it as a Main Dish often. I will look forward to your feedback.
Ingredients
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded nonfat or reduced-fat mozzarella cheese
3/4 cup chopped plum tomatoes (about 2 1/2 medium)
2 tablespoons finely chopped onion
1 tablespoon finely chopped fresh basil
1 teaspoon crushed fresh garlic
4 whole wheat submarine-sandwich rolls, each 6 inches long, or 1 loaf French bread, 24 inches long
Directions
1. Combine the spinach, mozzarella cheese, tomatoes, onions, basil, and garlic in a medium-sized bowl, and stir to mix well. Set aside.
2. Slice each roll into 12 (1/2-inch) slices. If you're using French bread instead of rolls, slice the French bread into 48 (1/2-inch) slices. Arrange the slices on a baking sheet, and bake at 300°F for 15 minutes, or until crisp and lightly browned.
3. Spread each slice with 1 slightly rounded tablespoon of the spinach mixture. Increase the oven temperature to 400°F, and return the appetizers to the oven for 5 minutes, or until the cheese is melted.
2. Slice each roll into 12 (1/2-inch) slices. If you're using French bread instead of rolls, slice the French bread into 48 (1/2-inch) slices. Arrange the slices on a baking sheet, and bake at 300°F for 15 minutes, or until crisp and lightly browned.
3. Spread each slice with 1 slightly rounded tablespoon of the spinach mixture. Increase the oven temperature to 400°F, and return the appetizers to the oven for 5 minutes, or until the cheese is melted.
