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Spinach and Burrata Bruschetta


2 lb (900 g) fresh baby spinach
¼ cup (60 ml) extra virgin olive oil
2 garlic cloves, halved
Pinch ground chili pepper
Salt, to taste

For bruschetta
8 slices country bread, ½-inch (1 cm) thick
3 tbsp (45 ml) extra virgin olive oil
1 whole garlic clove

To assemble
14 oz (400 g) burrata cheese (or mozzarella di bufala), torn into 8 pieces
⅓ cup (80 ml) semi-dried cherry tomatoes
Finest quality extra virgin olive oil
Freshly ground red peppercorns, to taste


Preheat oven to 375°F (190°C).

In a large pot of boiling salted water, cook spinach uncovered, stirring once or twice, until tender, 2 to 3 minutes. Reserve ½ cup (125 ml) of cooking water, then drain spinach in a colander and rinse immediately under cold running water to cool and refresh. Drain again, squeezing with your hands to remove water from spinach.

In a medium-size skillet, heat extra virgin olive oil over medium heat. Sauté halved garlic cloves until golden, then discard; add spinach and chili pepper to oil. Toss to combine and cook 2 minutes to heat through. (If spinach seems too dry, add a little reserved cooking water.) Season with salt and set aside.

Brush both sides of bread with extra virgin olive oil. Toast on a baking sheet in oven for 8 to 10 minutes (or grill on the stovetop on a hot cast-iron griddle pan). Rub one side of each slice of bread with the whole garlic clove.

Arrange toasted bread slices on a large platter. Divide spinach evenly among them. Top each slice with burrata, then semi-dried cherry tomatoes. Drizzle generously with extra virgin olive oil and a grinding of red peppercorns.

Serves 8

Loggia, Maria (2012). « Inverno », in Everyday Celebrations with Maria Loggia.
Montreal : Les Éditions Cardinal, 210 p.

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