Let me preface today’s post with this: I love, love, LOVE bruschetta. The popular kind. With tomatoes and mozzarella and basil and a little balsamic vinegar. I love it so much the stuff runs through my veins. Now I’m not Italian, and I can’t tell you the history or the ins and outs of the cuisine, but my taste buds tell me my Spinach Asiago variation is amazing. And I happen to think my taste buds are world-class.
Bruschetta is so easy to throw together that using the jarred stuff from the store is a sin. Seriously, please, as a favor to me, do not buy it. Instead, try a recipe from Marcella Hazan, who is an authority on Italian cooking, or today’s variation of Spinach and Asiago.
In the best recipes for bruschetta, the bread is just as important as the topping. Italian loaf, thickly sliced with a drizzle of olive oil and a rub of garlic, grilled over hot coals. Any time I fire up the grill, I throw on some of this bread, even if I don’t have anything to top it with because it’s just so good on its own. However, we don’t always have the time or the weather to bust out a grill, so broiling in the oven or even *ahem* an electric grill can work as well.
Now for the topping. You’ll need a lot of spinach. A lot. This recipe is for 4 slices of bruschetta. You’ll probably want more (it’s that good), so be ready to have at least 2 bunches or 32 oz of baby spinach, fresh and prepared to saute in some oil and garlic. Grate some Asiago cheese on top and done!
These are best enjoyed warm as an appetizer or a snack.
Until next time. X
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Items used in this recipe:
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- 1 bunch spinach (or 16 oz baby spinach)
- 4 cloves of garlic
- olive oil
- asiago cheese
- italian bread, sliced
- Heat about 2 TB of olive oil in a skillet over medium heat. Add 3 cloves of garlic and cook until it becomes fragrant.
- Throw in the spinach and mix with tongs, tossing until the spinach is dark, soft and glistening with oil. Add salt and pepper to taste. Set aside.
- To prepare the bread, spray (I prefer to use Misto) or drizzle each slice with olive oil. Cut the remaining clove of garlic in half and rub it over the slices of bread. Broil or grill the bread over high heat until slightly crispy and golden.
- Discard the garlic before topping the bread with the spinach mixture. Grate fresh asiago cheese on top and season with salt and pepper to taste.
Spinach shrinks a lot. Double the recipe if you are needing a substantial amount.
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