Hello, I am Jane. Today, I will show you a way to prepare spinach & prosciutto bruschetta recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spinach & Prosciutto Bruschetta Recipe
Spinach & Prosciutto Bruschetta is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Spinach & Prosciutto Bruschetta is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have spinach & prosciutto bruschetta using 9 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Spinach & Prosciutto Bruschetta:
- Prepare 3/4 cup sweet onion
- Take 1 1/2 cup Angel tomatoes, split lengthwise and laterally
- Take 1 extra virgin olive oil, for frying an to coat bread
- Get 2 1/2 tbsp minced garlic
- Take 2 cup baby spinach
- Prepare 2 tbsp fresh parsley
- Make ready 2 loaf french loaf
- Prepare 6 slice prosciutto
- Make ready 1 dressing with roasted garlic in the title, enough to garnish the plate
Instructions to make Spinach & Prosciutto Bruschetta:
- Preheat oven or toaster oven to 400°F.
- Cut your bread in thick, diagonal slices.
- Put some EVOO in a small dish, add some minced garlic, and use a basting brush to coat both sides of the bread. Set aside.
- Most sweet onions I find in the store are pretty big so I only used 1/4 of one…it was the perfect amount. Anyway, dice the onion and add to a pan coated with EVOO.
- Sauté the onions until they grow translucent.
- Cut the tomatoes up. This felt like it took a friggin long time to me, so be patient…it’ll be worth it.
- Dice the parsley.
- Cut the prosciutto into small pieces and keep them separate… they will tend to stick together and keep it in the family. Not in a West Virginia type of way, just in a nose-in-the-air you’re not good enough to hang out with us type of way. Snobs. What was I saying? Oh yeah, make sure the snobby pieces of pig butt get mixed in with everything else when cooking.
- Add the tomatoes, parsley, garlic, spinach, the prosciutto, and some more EVOO to the pan.
- Add the bread to your oven and bake until the crust gets crispy. Flip as necessary to get an even toasting. Remember that really perfectly golden toast mom would make when you were a kid an it’d compliment your fluffy eggs she just made you so perfectly? That’s the kind of doneness you not on this…not the toast that dad would make…completely black and could be used as a weapon if you found yourself in a fight with rabid ninja bunnies. Oh sure they look cute, but let this freaks get close to you with a katana and see what happens…
- Sauté bruschetta until the spinach has wilted, ensuring you’ve tossed the mixture several times to mix and heat evenly.
- Break out the plates.
- Add the roasted garlic to two spots on a plate and top with two pieces of bread. Oh crap, the bread!
- remove the bread from the oven. Avoid harsh language and explain to the kids in the room daddy just got a little upset and to return to their twirling in circles until they fall down activity. Assure them everything is fine.
- Do the second part of two directions ago.
- Kill the heat on the sauté pan and toss one last time.
- Top the bread with the sautéed mixture and serve, further cementing your position as greatest man in the world to your daughter.
So that’s going to wrap this up for this special dish spinach & prosciutto bruschetta recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
