Spinach and Artichoke Bruschetta

An Instagram friend posted a pic of her food recently, and she kindly sent me the recipe to try – apparently it’s from Chris Hensworths app Centr. I followed the recipe exactly, but also had some leftover smoked salmon so had a tiny bit on the side. Either way it was delicious, and a nice to add another menu option to our weekend breakfasts list.


PREP: 10 MINUTES | COOK: 4 MINUTES | SERVES: 2


Ingredients:

  • 1 cup baby spinach leaves, washed
  • 2/3 cup (160g) cottage cheese
  • 4 artichoke hearts, in brine, drained and roughly chopped (I used jar marinated ones)
  • 2 spring onions, thinly sliced
  • salt and pepper, to taste
  • 2 sliced toast (gluten free option)
  • 4 tbsp grated tasty cheese
  • 1/2 cup rocket, to serve

Instructions:

  1. Preheat grill to medium high and line a baking tray.
  2. Place spinach in a bowl, cover with boiling water and set aside until wilted. Drain, squeeze out excess water and roughly chop.
  3. Add cottage cheese, artichokes and onion to spinach bowl and fold through. Season with salt and pepper.
  4. Toast bread until lightly golden. Place on baking tray, spread with spinach mixture and scatter grated cheese on top. Grill for 2 minutes until melted and lightly browned on top. Serve with rocket (and smoked salmon if you have some leftover that needs to be used up 😝)

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