spinach topped bruschetta copyright dana bueno

 Here’s a super quick and satisfying small plate or appetizer.

Superbowl snack …. go Seahawks!!!

 Bruschetta is a fantastic way to introduce a new vegetable to your kids!

With toasty bread as the carrier, the veggies will be more inviting  – like a mini pizza.

spinach bruschetta copyright dana bueno

You may love, as I do, the crunch of a toasty bruschetta,

but you may need to heat the bread for a shorter time for your little ones.

spinach topped bruschetta dana bueno copyright

Did I already mention?? Go Seahawks!!!



spinach bruschetta dana bueno copyright


Spinach Topped Bruschetta
Prep time: 
Cook time: 
Total time: 
  • ciabatta bread, sliced
  • olive oil
  • spinach
  • garlic clove
  • salt and pepper
  • lemon juice, freshly squeezed
  1. Preheat oven to 450 degrees
  2. Place sliced ciabatta bread (single layer) on a sheet pan
  3. Brush bread with olive oil
  4. Sprinkle with salt and pepper
  5. Bake in preheated oven for 2 - 4 minutes depending on how crunchy you like your bread (for littles less crunch may be better)
  6. Remove sheet pan with toasted bread
  7. Turn oven off
  8. As soon as bread is cool enough to handle, rub a cut piece of garlic on the toasted bread
  9. Top bread with prepared spinach (I use the baby spinach in this recipe) - I like a lot of spinach so I heap it on. If you are preparing this for littles - you may want to chop the spinach before heaping it on
  10. Drizzle a little more olive oil on the spinach
  11. I like to add a little more salt and pepper
  12. Place sheet pan with prepared bread topped with spinach in warm (but turned off) oven
  13. Leave pan in warm oven for a couple of minutes
  14. Spinach will wilt slightly in warm oven
  15. Remove pan & add a squeeze of lemon juice to the bruschetta
  16. Serve



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