Italian Spinach and Ricotta Breakfast Crostini
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 30 min · vegetarian
259 cal
10g protein
30g carbs
11g fat
per serving · estimated
Ingredients
- 1 baguette or 8 slices Baguette or Italian bread slices
- 1 cup Fresh spinach
- 1/2 cup Ricotta cheese
- 1 tbsp Olive oil
- 1 clove Garlic
- to taste Salt
- to taste Black pepper
- 1/4 tsp Red pepper flakes (optional)
Method (tap to check — screen stays awake)
- 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.
- Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 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.
- In a bowl, mix the ricotta cheese with the sautéed spinach, a pinch of salt, pepper, and red pepper flakes if using.
- Spread the ricotta-spinach mixture generously over each toasted bread slice.
- Drizzle the remaining olive oil over the assembled crostini and bake for an additional 8-10 minutes until heated through and slightly crispy.
- 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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