Italian Spinach and Ricotta Breakfast Crostini

Italian · 30 min · vegetarian

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Ingredients

• 1 baguette or 8 slices Baguette or Italian bread slices
• 2 cups Fresh spinach
• 1 cup Ricotta cheese
• 2 tbsp Olive oil
• 2 cloves Garlic
• to taste Salt
• to taste Black pepper
• 1/4 tsp Red pepper flakes (optional)

Method

1. Preheat the oven to 375°F (190°C). Slice the baguette into 1/2-inch pieces and arrange on a baking sheet. Toast in the oven for about 5-7 minutes until golden brown.
2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season with a pinch of salt and pepper, then remove from heat.
4. In a bowl, mix the ricotta cheese with the sautéed spinach, a pinch of salt, pepper, and red pepper flakes if using.
5. Spread the ricotta-spinach mixture generously over each toasted bread slice.
6. Drizzle the remaining olive oil over the assembled crostini and bake for an additional 8-10 minutes until heated through and slightly crispy.
7. Serve warm, garnished with extra black pepper if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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