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.