Sunday, April 1, 2012

Breadless bruschetta

I was browsing around on Pinterest this morning and saw a great idea for a recipe, tomatoes topped with spinach and cheese.  Yum!  Kind of like a bruschetta, but no bread, so it's paleo approved!  I made a couple of modifications, measured some things out, so here's the final product.

  • 6 medium tomatoes (or you could use 2-3 large beefsteak tomatoes)
  • 1 bag of spinach
  • Shredded cheese (I used organic white cheddar)
  • 2 ounces olive oil
  • 2 ounces balsamic vinegar
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • Sea salt
  • 1-2 teaspoons minced garlic
  • 1 tablespoon lemon juice
  • Olive oil
Slice the tomatoes (you don't want them too thin, or too thick, I got about 4 slices from each tomato) and lay flat in a rectangular baking dish.  Sprinkle with sea salt.

In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder and onion powder until you've got a thicker consistency.  Pour over the tomatoes and put the lid on the dish.  Feel free to shake it around a little at this point to make sure everything is coated.  Let sit for 2-3 hours and marinate.  

While you're waiting, you can go ahead and toss the spinach into a skillet with some olive oil, minced garlic and lemon juice.  Saute until wilted and set aside.

....2-3 hours later....

Set broiler to high and line a baking sheet with foil and place the tomatoes and place some spinach on each one, and sprinkle with cheese.  Pop under the broiler for 5-7 minutes, or until the tops start to brown.

No comments:

Post a Comment