Bruschetta with Spinach
Description
Perfect with meals and drinks. For this dish you will need fresh spinach and ciabatta. If desired, it can be replaced with a regular baguette. Many also use other creamy or savory cheeses instead of ricotta. To find out, serve with greens and sauce.
Instructions
- 1
Step 1
Rinse the raisins under running water. Then place them in a saucepan and cover with white wine vinegar. Bring the vinegar to a boil over low heat, remove the saucepan from the heat, and cool the raisins.
- 2
Step 2
Heat a dry skillet on the stove, add pine nuts to it. Toast them for several minutes, then transfer the nuts to a paper towel and return the skillet to the heat.
- 3
Step 3
Cut the ciabatta lengthwise into two equal halves. Lightly toast it in a pan on both sides, pressing the bread down with a spatula.
- 4
Step 4
Peel the garlic and crush it flat with a knife blade so the garlic releases its juice. Wash the spinach leaves and remove the tough stems.
- 5
Step 5
Place a saucepan on the stove and heat the olive oil in it. Add the garlic and sauté it for two minutes. Then add the spinach leaves and sauté them for three minutes over medium heat.
- 6
Step 6
Add the raisins and vinegar to the spinach leaves and garlic in the sauté pan. Season with salt and pepper to taste, stir, and remove from the heat.
- 7
Step 7
Spread the prepared mixture on toasted ciabatta, top with ricotta, sprinkle with pine nuts, and serve.