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Ciabatta bread toasted and topped with pesto, spinach, olives and feta.
Preheat the broiler and slice the ciabatta loaf into 1/2 to 3/4 inch thick slices. Put the slices on a baking tray. When the broiler is ready, put the pan into the oven and toast each side for a minute or two, until lightly browned. Then remove the pan from the oven and set the bread aside while you prepare the remaining ingredients.
Chop the spinach roughly, and then slice the olives and (drain and) dice the tomatoes. Mix the spinach, olives, and tomatoes together in a bowl with the olive oil.
Spread about a teaspoon of prepared pesto on each bread slice. Add a tablespoon or so of the spinach/olive mixture on top, and finish with a sprinkle of crumbled feta cheese (about 1/2 teaspoon each). Serve immediately.
This is a stick-to-your-ribs, warm-you-up, side dish. This is not the conventional creamed spinach recipe that calls for tons of butter and cheese, it is low-fat and delicious. What is also great about this recipe is that it is a total “pantry” dish that is a quick go-to on a busy day.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!