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Love through the Stomachs

Tonight was another dinner with family. It was pretty impromptu but still managed to whip up something quick and comforting. For dinner, I prepared...
angel hair bolognese
(my hearty sauce which I tend to make in large batches and freeze)
a green salad with a homemade balsamic vinaigrettebaked spinach artichoke bruschetta
Here's my recipe for the spinach artichoke bruschetta:

ciabatta bread, sliced thin
olive oil or cooking spray
1 cup frozen spinach
1 cup frozen artichoke hearts
2 cloves garlic, minced
1/2 cup grated parmesan cheese
1/2 cup grated asiago cheese
2 tablespoons mayonnaise
to taste: salt, pepper, onion powder

Brush both sides of each slice of bread with butter or cooking spray.
Place bread on baking sheet.
Preheat oven to 375 degrees.
Combine remaining ingredients to make topping.
Top each slice with spinach artichoke topping.
Bake slices in preheated oven for 10-15 minutes, or until lightly browned.

3 comments

  1. your spinach bruschetta looks AMAZING!!!

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  2. that pasta looks sooooo good! i stumbled upon our blog earlier today and fell in love! and then, i got so much more excited when i saw you were from chicago!!!!!! I joined your meetup group too! you are fantastic- keep up the good work!

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  3. Mmm, I can't wait to try the spinach bruschetta. Thanks for the recipe!

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