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Spinach & Parmesan Bruschetta
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Spinach & Parmesan Bruschetta

25 Min(s)
15 Min(s) Prep
10 Min(s) Cook
We're fans of all kinds of bruschetta! This version, made with baby spinach leaves and Parmesan, is one of our new favorites. (Soon to be one of yours?)
What You Need
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16 servings
Original recipe yields 16 servings
2 Tbsp. butter
1/4 cup finely chopped onion s
1 pkg. (5 oz.) baby spinach leaves
2 Tbsp. flour
1 cup milk
1/2 tsp. Sriracha sauce (hot chili sauce)
1/8 tsp. ground nutmeg
1/2 cup KRAFT Grated Parmesan Cheese
16 French bread slices (1/2 inch thick)
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Let's Make It
1
Heat oven to 400ºF.
2
Melt butter in large skillet on medium heat. Add onions; cook 5 to 7 min. or until lightly browned, stirring occasionally. Add spinach; cook and stir 2 to 3 min. or just until wilted.
3
Stir flour into spinach mixture; cook 1 min., stirring constantly. Add milk, Sriracha sauce and nutmeg; mix well. Bring mixture to boil; cook 3 to 4 min. or until thickened, stirring constantly. Remove from heat. Stir in cheese.
4
Place bread in single layer on parchment-covered baking sheet. Top with spinach mixture, adding about 2 Tbsp. to each.
5
Bake 10 min. or until bread is toasted.
Kitchen Tips
Tip 1
Substitute
Substitute 3 cups chopped stemmed kale for the spinach.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value*
Total Fat 3g
4%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 170mg
7%
Total Carbohydrates 11g
4%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 4g
8%
Vitamin A
15%
Vitamin C
0%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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