Spinach Bruschetta

For the spinach bruschetta, cut the baguette into 2 cm thick slices. Wash and dice the tomatoes. Chop the onion. Blanch the spinach leaves briefly in a little salted water and then chop.

Mix tomatoes, onion, spinach and mozzarella (save some) and spread on the baguette. Press the garlic in 3 tablespoons of olive oil and season with salt, pepper and oregano.

Drip a few drops of the garlic-herb oil on the bruschettas, put some cheese on the baguettes and bake in the oven at 160 °C for about 10 minutes.

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