Spinach and Sun-Dried Tomato Bruschetta

Yields 8 servings

1 c cremini mushrooms medium diced
4 c fresh spinach, torn
2 tbsp fresh basil, chopped
1 tbsp Flat leaf parsley, chopped
1/3 c crumbled feta cheese
8 sun-dried tomatoes, packed without oil, chopped
1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
½ c olive oil
Salt & Pepper (TT)

1. Sauté mushrooms over medium-high heat in a tbsp of olive oil, for about 10 minutes. Season with salt & pepper, when it’s almost done.
2. In a large bowl, mix the cooked mushrooms, spinach, feta cheese, sun-dried tomatoes, and remaining dressing. Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the vegetable mixture on the toasted focaccia to serve.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com

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