Bruschetta Florentine Recipe
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.
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