Looking for a simple yet “wow” appetizer to serve this holiday season? I’m about to give away one of my favorite recipes that’ll make your guests think you’re the next Wolfgang. Or Emeril. Either way, you’ll be known on a first name basis in regards to your bruschetta.
First, thaw your frozen spinach. Frozen spinach is one of your best bangs for your buck at the grocery store. Fresh spinach is quite expensive and it goes bad quickly. And have you noticed how much it shrinks when you cook it? Dang, it’s like watching your cash money wilt away. Frozen spinach is already cooked at its freshest peak. All you have to do it thaw it. I prefer to unwrap it out of the box and leave it in a colander in the sink and just let mother nature do its work. If you’re in a hurry, you can always defrost in the microwave. When it’s completely thawed, *you have to get all the moisture out*. Even if the word “moist” makes you cringe, that doesn’t negate the fact that you still have to do this part as it’s super critical to the overall well-being of your awe-inspiring app. Wrap it in a few paper towels and wring the heck out of it over the sink. When you think you’re done wringing, wring some more.
When you’ve zapped all wetness out of your spinach, seed and dice two plum tomatoes. If you’re really into tomatoes, make it three. While you’re at it, dice a small white onion. I won’t be mad if you choose yellow.
Either mince a clove of garlic, or do the sensible thing and use a heaping tablespoon of store-bought minced garlic. Ain’t nobody got time for that.
Cut two thin loaves of French bread into 1/2 inch slices. I find the thin loaves easier to nibble on.
Now, combine the spinach, tomatoes, onion, garlic, 1/2 cup crumbled feta cheese, 1/4 mayo (I prefer Light Dukes), 1/4 sour cream (I prefer Light Daisy), and a dash of pepper.
Throw all that yumminess on top of the bread slices and bake in a 350* preheated oven for 15 minutes. Add a few more minutes to your desired toasti-ness. Serve immediately. Sit back and get ready to deliver your acceptance speech for best bruschetta in the history of the world.