Cheeseandspinachrouladebruschetta Recipes

ARTICHOKE & SPINACH BRUSCHETTA

Artichoke & Spinach Bruschetta image

This recipe is similar to the spinach & artichoke dip everyone loves--it comes together quickly and can easily be doubled or tripled, depending on your needs. From TOH.

Provided by FloridaGrl

Categories European

Time 30m

Yield 2 1/2 dozen, 2 serving(s)

Number Of Ingredients 8

Ingredients

1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1 plum tomato, seeded and chopped
1/3 cup finely chopped red onion
1/3 cup fresh Baby Spinach, finely chopped
5 tablespoons mayonnaise
1 garlic clove, minced
1 loaf French baguette

Steps:

In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture.
Place on ungreased baking sheets. Broil 3-4 inches from from the heat for 3-4 minutes or until edges are lightly browned.

Nutrition Facts : Calories 1774.3, Fat 27.8, SaturatedFat 8.1, Cholesterol 31.7, Sodium 3206, Carbohydrate 314, Fiber 21.2, Sugar 18.5, Protein 70.8

CHEESE AND SPINACH ROULADE BRUSCHETTA

Cheese and Spinach Roulade Bruschetta image

Haven't tried this one yet, but it looks YUM! Another one adapted from "Cocktails & Finger Food: The Survival Guide to Easy Entertaining"

Provided by annette.tas

Categories Lunch/Snacks

Time 40m

Yield 24 serves

Number Of Ingredients 6

Ingredients

1 French bread, stick (a day or two old works well)
2 tablespoons olive oil (of your choice)
500 g english spinach leaves
90 g cream cheese
90 g goat cheese
1/4 cup finely chopped canned pimiento or 1/4 cup roasted red pepper, drained on a sheet of paper towel

Steps:

Preheat oven to 200°C.
Cut bread into thin slices. Brush slices lightly on each side with oil. Place in a single layer on an oven tray. Bake for 10 minutes or until lightly brown, turning once.
Remove stalks from spinach leaves, place leaves into bowl and cover with boiling water. Stand for about 3 minutes or until leaves have softened. Drain and cool. Squeeze out excess liquid; drain on sheets of paper towel.
Lay spinach leaves flat, overlapping each other on a piece of plastic wrap, to form a 25 x 20cm rectangle.
Beat cheeses together until smooth. Spread cheese mixture evenly over the spinach. Top cheese evenly with pimiento/red pepper.
Using the plastic wrap as a guide, carefully roll up spinach to enclose the cheese. Remove plastic wrap and cut log into thin slices (about 1.5cm).
Serve on the slices of baked bread.
Note: The cheese/spinach can be made ahead and kept wrapped in the plastic wrap in the fridge, cooking the bread slices and slicing the roll just before serving. Refrigerating also makes cutting the cheese easier. Herbs could be added to or sprinkled over the cheese mix to taste, or substitute caviar or shredded smoked salmon for the pimiento (yummm).

Nutrition Facts : Calories 67.8, Fat 3.9, SaturatedFat 1.8, Cholesterol 7.1, Sodium 104.7, Carbohydrate 6, Fiber 0.8, Sugar 0.3, Protein 2.5

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Preheat the oven to moderately hot 200°C (400°F/Gas 6). Cut the bread into 24 thin slices and lightly brush both sides with oil. Bake in a single layer on a baking tray for 10 minutes, or until lightly browned, turning once. Remove and allow to cool.
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