Wholemeal bread bruschette with buffalo mozzarella and spinach

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Wholemeal bread bruschette with buffalo mozzarella and spinach

Ingredients

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

30

4

Very easy

Appetizer

Method

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 bruschette 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.