Slowly heat olive oil and garlic just until sizzling and remove from heat. Place immediately in an ice bath. This will infuse the garlic flavor into the olive oil. Combine remaining ingredients and season to taste with salt and pepper to taste. Lightly toast the baguette slices. Place a spoonful of the mixture on each slice and drizzle lightly with balsamic. Serve on a platter with fresh basil leaves.
About Bruschetta
Scott and Laura Beylik
- Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
- Spinach is available all year round but is in season during the spring (March - June)
- High in iron
- Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
- It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
- Don’t wash spinach before storing since the moisture will cause it to spoil
Ingredients
Directions
Slowly heat olive oil and garlic just until sizzling and remove from heat. Place immediately in an ice bath. This will infuse the garlic flavor into the olive oil. Combine remaining ingredients and season to taste with salt and pepper to taste. Lightly toast the baguette slices. Place a spoonful of the mixture on each slice and drizzle lightly with balsamic. Serve on a platter with fresh basil leaves.