Bruschetta with Sauteed Greens & Manchego

By  0 Comments

Did You Know? This antipasto from Italy dates back to at least the 15th century. 

Use whatever hard cheese you have on hand. I just happened to have a nub of Manchego lurking in the cheese drawer. 


3 1/2-inch-thick slices sourdough or any Italian country-style bread
1 large garlic clove, sliced in half 
1 and 1/2 tablespoons olive oil 
4 packed cups trimmed, cleaned greens (e.g., spinach, kale, beet greens, tasoi, Swiss chard, etc.), roughly chopped 
2 tablespoons grated Manchego cheese (or Parmesan or Romano) 

Bruschetta with wilted greens


Position oven rack 4 inches from broiler element. Preheat broiler. 
Place bread slices directly on oven rack and broiler, until golden, turning once (about 30-45 seconds per side). Remove from oven and rub the toasts with the cut garlic on one side and brush the same side with the oil. 
Heat olive oil in heavy large skillet over medium heat. Add greens and sauté until tender, about 3 minutes. Season with salt and freshly cracked pepper. 
Place toasts on platter. Top with greens and sprinkle with cheese. Makes 3 toasts. 
Nutrition per Serving (1 large toast): 
Calories 160; Fat 8.9g (poly 1.1g, mono 5.5g, sat 1.7g); Protein 5.3g; Cholesterol 2.9mg; Carbohydrate 15.2g; Sodium 283.3mg) 

Leave a Reply

Your email address will not be published. Required fields are marked *