Pour the frozen Fogliabella Spinach in a non-stick pan with 2 tablespoons of EVO and a pinch of salt. Cook over medium heat for 5 minutes, stirring occasionally.
Cut the bread with a 8 cm diameter pastry cutter. Preheat oven at 240°C with grill function and toast the bread for 2 minutes.
Cover with a few Fogliabella Spinach leaves and a slice of buffalo mozzarella.
Put the bruschetta in the oven and toast them for 2-3 minutes until golden.
Remove from oven, add anchovy pieces, a tomato segment, sprinkle some oregano and serve.
30
4
Very easy
Appetizer
