Spinach-Olive Bruschetta

1. 1

   Preheat the broiler and slice the ciabatta loaf into 1/2 to 3/4 inch thick slices. Put the slices on a baking tray. When the broiler is ready, put the pan into the oven and toast each side for a minute or two, until lightly browned. Then remove the pan from the oven and set the bread aside while you prepare the remaining ingredients.

2. 2

   Chop the spinach roughly, and then slice the olives and (drain and) dice the tomatoes. Mix the spinach, olives, and tomatoes together in a bowl with the olive oil.

3. 3

   Spread about a teaspoon of prepared pesto on each bread slice. Add a tablespoon or so of the spinach/olive mixture on top, and finish with a sprinkle of crumbled feta cheese (about 1/2 teaspoon each). Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.