This is not a traditional bruschetta recipe. This is the result of me making something from an idea based on a half-remembered picture and then my sister and me adjusting it until it suited us. Easy to make. See notes at bottom.
Serves: 2 as a light meal or 4-6 as an appetizer
A large baking sheet
Spoon or basting brush
A cutting board and knife (preferably a bread knife)
1 15 oz can Italian-style stewed tomatoes (or diced tomatoes, or one fresh diced tomato)
~4 oz of feta, crumbled
~1 loosely packed cup of baby spinach
Basil (fresh or dried)
1. Preheat oven to 425 F.
2. Slice baguette so slices are about 1 in thick. Arrange on baking sheet.
3. Brush or drizzle olive oil on each slice of bread.
4. Sprinkle garlic powder and oregano across each slice of bread. If using dried basil sprinkle this too.
5. Distribute tomato across bread slices. If using can tomatoes you might have a little left at the end.
6. Distribute feta across bread slices.
7. If using fresh basil distribute across bread slices now. Top with several spinach leaves. (Remember that spinach shrinks when cooked.)
8. Place baking sheet in oven and cook for around 7 minutes, or until spinach leaves begin to turn crisp and feta begins to melt. Is best served warm but can also be eaten at room temperature.
My bruschetta recipe is not an exact science and lends itself well to modification. Don’t be afraid to experiment.
It’s not the end of the world if you put the ingredients on the bread in the wrong order, but it’s certainly more inconvenient.
Italian seasoning works well for the base seasoning as well.
I have also made this recipe adding diced onions, but my sister doesn’t like them as much so I generally leave them off.
If you sprinkle olive oil over top the bruschetta before putting it in the oven the spinach tends to take on a bitter taste, so I would advise against it.