Blanched and squeezed spinach is tossed with crumbled feta and chopped tomatoes to make the topping for this lovely bruschetta.
Cook’s notes
What is bruschetta?
In Italy where bruschetta originates, it is a starter course that consists of garlic-rubbed toast, salt and olive oil. Toppings are optional but varied. It is an old dish. It’s been around since the 15th century although some claim it is as old as ancient Rome.How is bruschetta pronounced?
In Italian, “ch” has the sound of “k”. So, the proper pronunciation is bru-sketta (heavy on the “t”). In the same way, porchetta — the beloved rolled and roasted pork that’s traditionally served as a sandwich filling — is pronounced as por-ketta.What is feta?
Feta is a crumbly cheese made with a combination of sheep’s and goat’s milk. To be legally labeled “feta”, the cheese has to come from the following regions of Greece: Macedonia, Thrace, Epirus, Thessaly, central Greece, the Peloponnesus and the prefecture of Lesvos. Know, however, that there are other cheeses with the same characteristics as feta but are sold by different names.Bruschetta at home
This recipe is one of the many ways we enjoy bruschetta at home. It is prepared the way it’s done in Italy. Bread slices are toasted, rubbed with the cut side of a clove of garlic and drizzled with olive oil before the toppings are carefully laid on one side. If it seems wasteful to preheat the oven just to toast six slices of bread, you can toast both sides of the bread on a skillet set over medium heat on the stovetop. Or use an oven toaster.Spinach, feta and tomato bruschetta
Ingredients
- ¼ cup spinach blanched, squeezed and chopped, then measure after chopping
- ¼ cup crumbled feta
- ¼ cup tomatoes deseeded and roughly chopped
- salt to taste
- pepper to taste
- 6 slices bread I used a baguette but you can choose any kind of bread
- 1 clove garlic cut in half
- extra virgin olive oil
Instructions
- Stir together the chopped spinach, cheese and tomatoes. Season with salt and pepper.
- Toast the bread until light browned.
- Rub the bread slices on both sides with the cut sides of the garlic.
- Drizzle with olive oil.
- Divide the spinach mixture among the bread slices and pile a portion on top of each.
- Serve your spinach, feta and tomato bruschetta immediately.
A la bauernfrühstück (German farmer’s breakfast)