Cheese and Spinach Bruschetta


  • 1 French baguette
  • 2 tbs extra virgin olive oil
  • 1 lb spinach leaves
  • 1/4 lb cream cheese, room temperature
  • 1/4 lb goat cheese, room temperature
  • 3 tbs canned pimento, drained and finely chopped
This is a delicious and beautiful appetizer. This recipe makes about 24 appetizers and may be doubled or tripled.

  • Preheat oven to 400 degrees.
  • Cut the bread into 24 thin slices and lightly brush each side with oil.
  • Bake on a baking sheet for about 10 minutes or until lightly, turning once.
  • Remove and allow to cool.
  • Remove the stalks from the spinach leaves and place the leaves in a bowl and cover with boiling water and leave for a couple of minutes or until the leaves have wilted. Drain and allow to cool.
  • Squeeze out the excess liquid and drain on paper towels.
  • Lay the spinach leaves flat, overlapping on a piece of plastic wrap for form a 10×18 rectangle.
  • Beat the cheeses together until soft and smooth.
  • Spread the cheese mixture evenly and carefully over the spinach, then top the cheese evenly with the chopped pimento.
  • Using the plastic wrap as a guide, carefully roll up the spinach to enclose the cheese.
  • Remove the plastic wrap and cut the log into thin slices using a sharp knife.
  • Serve atop of the bread slices.
  • Note: Be sure to thoroughly drain and squeeze all of the water from the spinach and pimento to avoid a watery result.

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