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
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
Heat oven to 400ºF.
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.
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.
Place bread in single layer on parchment-covered baking sheet. Top with spinach mixture, adding about 2 Tbsp. to each.
Bake 10 min. or until bread is toasted.
Substitute 3 cups chopped stemmed kale for the spinach.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.