Wholemeal bread bruschetta with buffalo mozzarella and spinach

Name: Wholemeal bread bruschetta with buffalo mozzarella and spinach
Yield: 0
Ingredients: 12 wholemeal bread slices; 8-10 anchovy filets; tomato segments; extra virgin olive oil; 300 g Orogel Spinach Leaves Fogliabella; 350-400 g buffalo mozzarella cheese; oregano; salt and pepper

Molto facile

Antipasti

Ingredients

12 wholemeal bread slices
8-10 anchovy filets
tomato segments
extra virgin olive oil
300 g Orogel Spinach Leaves Fogliabella
350-400 g buffalo mozzarella cheese
oregano
salt and pepper

Prodotti utilizzati

Spinach Leaves Fogliabella

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 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.