| 1 | ~tuscan garlic bread with ~spinach ~in rome: bruschetta 8 sl crusty italian bread; cut ~?inch thick 2 lb fresh spinach; or 10 oz ~frozen spinach ?c olive oil 2 cloves garlic; finely choppd 2 tb sun-dried tomatoes; finely ~chopped salt; to taste pepper; to taste preheat the oven to 400°F. |
| 2 | Brush the bread on both sides with olive oil, place it on a baking sheet, and bake until it is lightly golden on both sides, about 5 minutes. |
| 3 | If using fresh spinach, wash thoroughly, dry, and remove stems. |
| 4 | Place in a large saucepan over medium heat with 1 cup of water and a pince of salt. |
| 5 | Cook until the spinach is soft, 2 to 3 minutes. |
| 6 | Drain and squeeze well of all excess water. |
| 7 | Heat the olive oil in a large skillet over medium heat. |
| 8 | Add the garlic and tomatoes and cook 1 to 2 minutes. |
| 9 | Add the spinach, season with salt and several grinds of pepper, and cook, stirring, 2 to 3 mintues. |
| 10 | Taste and adjust the seasonings. |
| 11 | Let the spinach cool slightly, then spread over the toasted bread and serve. |
| 12 | Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat. |
