Bruschetta with Fresh Ricotta and Spinach

I'm one of those people who prefer an appetizer over a meal any day.

Give me piece of crusty french bread with a delicious topping and I'm a goner.

This appetizer is so delicious, fast, and easy.

Bruschetta with Fresh Ricotta and Spinach

For the bread:
1 loaf of french bread
olive oil
garlic clove

For the topping:
2 tablespoons unsalted butter
2 tablespoons yellow onion, finely chopped
2 garlic cloves, minced
1 10 ounce package frozen chopped spinach, thawed and drained
3/4 cup ricotta cheese
1/3 cup grated mozzarella cheese
1/4 cup finely grated Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
pinch of freshly grated nutmeg

In a large skillet, melt the butter over medium-low heat and add the onion.  Cook until the onion is soft and translucent, 5 to 8 minutes.  Add the garlic and cook for about 1 minute.  Add the spinach and toss it for 1 or 2 minutes to coat it with the butter.  Transfer the spinach mixture to a bowl and let it cool to room temperature.  Add the ricotta, Parmigiano, mozzarella, salt, pepper, and nutmeg.  Mix well.


1 comment :

  1. Oh man. I'm with you. I could eat pickies for every meal. I love me some appetizers.
    I have everything except the mozzarella. I'm thinkin', if it gets me a bowl of that, I could sub some cheddar and make it happen tomorrow!