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.
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.
Did I already mention?? Go Seahawks!!!
- ciabatta bread, sliced
- olive oil
- garlic clove
- salt and pepper
- lemon juice, freshly squeezed
- Preheat oven to 450 degrees
- Place sliced ciabatta bread (single layer) on a sheet pan
- Brush bread with olive oil
- Sprinkle with salt and pepper
- Bake in preheated oven for 2 – 4 minutes depending on how crunchy you like your bread (for littles less crunch may be better)
- Remove sheet pan with toasted bread
- Turn oven off
- As soon as bread is cool enough to handle, rub a cut piece of garlic on the toasted bread
- 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
- Drizzle a little more olive oil on the spinach
- I like to add a little more salt and pepper
- Place sheet pan with prepared bread topped with spinach in warm (but turned off) oven
- Leave pan in warm oven for a couple of minutes
- Spinach will wilt slightly in warm oven
- Remove pan & add a squeeze of lemon juice to the bruschetta