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Wholemeal bread bruschette with buffalo mozzarella and spinach

  • 12 wholemeal bread slices
  • 8-10 anchovy filets
  • tomato segments
  • extra virgin olive oil
  • 300 g Orogel Fogliabella spinach
  • 350-400 g buffalo mozzarella cheese
  • oregano
  • salt and pepper
Very simple
  1. 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.
  2. 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.
  3. Cover with a few Fogliabella spinach leaves and a slice of buffalo mozzarella.
  4. Put the bruschette in the oven and toast them for 2-3 minutes until golden.
  5. Remove from oven, add anchovy pieces, a tomato segment, sprinkle some oregano and serve.
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