Bruschetta con Ricotta e Spinaci
Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy
This delicious preparation is substantial enough to serve as a vegetarian main course.  (2)LO.jpg)
I also prepare this recipe for lunch when I have leftover spinach. The country bread that is ideal for this dish are the large round loaves, sometimes called Tuscan bread, although they make a similar bread in Naples and Apulia too, that can always be found in an Italian grocery market and many local bread bakeries.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 30 minutes
10 ounces spinach, heavier stems removed, washed well
3 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
1 garlic clove, crushed
Salt and freshly ground black pepper to taste
4 large slices round Italian (Tuscan) or French country bread, cut from the center, each slice about 6 x 8 x 3/4 inch thick
1 pound fresh ricotta cheese
1. Preheat the oven to 350ºF.
2. Put the spinach in a large saucepan with only the water adhering to it from its last rinsing, and over medium-high heat wilt the spinach, tossing occasionally, 4 to 5 minutes. Drain well, using the back of a wooden spoon to squeeze out all water. Chop coarsely.
3. In a skillet, melt the butter over medium heat with 2 tablespoons olive oil and the crushed garlic. Once the garlic starts to sizzle, cook the spinach for 5 minutes, stirring. Season with salt and pepper. Set aside and keep warm.
4. Meanwhile, place the slices of bread on a baking tray. Coat the slices of bread with the ricotta cheese. Drizzle 1 tablespoon of olive oil over each slice and season with salt and pepper. Place in the oven until the oil starts bubbling, about 10 minutes. Remove from the oven and cover each slice with the spinach. Return to the oven for 2 minutes and then serve.
Variation:
Note:
Posted: 01/04/2007