Bruschetta with Goats Cheese, Tomato and Baby Spinach
- 8 Ciabatta bread slices
- 2 cloves garlic, peeled and crushed with ¼ tsp salt
- 4 tbsp extra virgin olive oil
- 2 large tomatoes, sliced into 4
- 8 Slices of Chevre Goats Cheese
- 2 handfuls baby Spinach leaves
- Salt and pepper
- 50g pine nuts
- 4tsp chopped thyme leaves
Serves 4
Cooks Tip – Heating the pine nuts in a small pan until golden really brings out their flavour.
Recipe
- Preheat the oven to 200oC Gas 6.
- Mix together the garlic and 3 tbsp olive oil and brush a little of this mixture over each bread slice.
- Place the slices onto a baking sheet and oven bake for 8 minutes.
- Place the spinach leaves into a sieve, blanch with boiling water and leave to drain.
- Pre-heat a griddle or frying pan until hot.
- Place the goat's cheese and slices of tomato onto griddle pan to warm through.
- Remove bruschetta slices from the oven, top with wilted spinach, sliced tomatoes and goat's cheese.
- Sprinkle with toasted pine nuts, season and drizzle with remaining extra virgin olive oil and chopped thyme before serving.
