San Francisco Mediterranean Spinach Sourdough Croustade – a delicious recipe with sourdough bread, garlic, sweet yellow onion, olive oil, baby spinach, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Pre-heat oven to 375 degrees.
2
Slice bread into 1/2-3/4 inch slices. Place on a roasting pan and lightly toast slices, turning and toasting until each side reaches a pale golden color.
3
Peel garlic and chop one clove. Remove toasts from oven and rub the top of each lightly with remaining garlic clove.
4
Heat olive oil over medium heat and add chopped garlic and diced yellow onion. Cook for 2-3 minutes over medium heat and add spinach. Cook through until spinach is wilted and ingredients are well combined. Season with salt and pepper to taste.
5
Spoon spinach mixture over sourdough toasts, then top each croustade with shaved Parmesan Reggiano. Bake until cheese melts and toasts are golden brown, about 5 more minutes.
6
Serve warm, whole or sliced in half.
272
kcal
Calories
19
g
Fat
22
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 loaf good quality sourdough bread, 2 large garlic cloves, 1 small sweet yellow onion, 5 tbsp olive oil, and more.
Yes, San Francisco Mediterranean Spinach Sourdough Croustade falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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