Bruschetta with spinach, tomato and cheese

Bruschetta with spinach, tomato and cheese

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 to 3
Author CASA Veneracion


  • 1/4 cup spinach blanched, squeezed and chopped (see how)
  • 1/4 cup cheese whatever variety you like, shredded
  • 1/4 cup tomatoes chopped
  • salt to taste
  • pepper to taste
  • 4 to 6 sliced bread (I used a baguette but you can choose any kind of bread)
  • 1 clove garlic cut in half
  • extra virgin olive oil


  • Stir together the chopped spinach, cheese and tomatoes. Season with salt and pepper.
  • Toast the bread until light browned.
  • Rub the bread on both sides with the cut sides of the garlic. Drizzle with olive oil. If you need an illustration, see the bruschetta with tomatoes, basil, pimiento and cheese recipe in the archive.
  • Divide the spinach mixture among the bread slices and pile a portion on top of each. Serve immediately.