Description
A recipe for Duo of Bruschettas - Toasty Tomato, Mozzarella and Olive - Spinach, Pine Nuts and Raisins

Ingredients

• Bruschetta
  
• 1 large loaf French bread
  
• 2 cloves garlic, minced
  
• 1/4 cup olive oil
  
• Toasty Tomato, Mozzarella and Olive Topping
  
• 15 cherry tomatoes, quartered
  
• 3/4 cup fresh mozzarella, cut into small cubes
  
• 3 tablespoons chopped fresh basil
  
• 3/4 cup diced pitted black or pitted kalamata olives
  
• 1 1/2tablespoons olive oil
  
• Salt and pepper to taste
  
• Spinach, Pine Nuts and Raisins Topping
  
• 2 tablespoons olive oil
  
• 3 tablespoons pine nuts
  
• 1/4 cup raisins
  
• 1 6-ounce package baby spinach leaves, stems removed
  
• 1/3 cup grated provolone cheese

Preparation
Prep time: 5 minutes | Cook time: 15 minutes

Preheat oven to 450°F. Slice bread into small slices - no more than a 1/2 inch thick. Place on two baking sheets.

In small bowl, combine garlic and olive oil. Place in microwave 30 seconds to meld flavors.

Brush garlic and olive oil mixture onto top of each bread slice. Heat in oven 6 to 8 minutes, or until bread begins to brown and toast. Meanwhile make toppings.

Toasty Tomato, Mozzarella and Olive Topping - Combine and mix all ingredients in bowl and set aside. Top half of bread slices (one sheet pan) with mixture and return to 450°F oven about 4 minutes or until cheese begins to melt. Serve warm or at room temperature.

Spinach, Pine Nuts and Raisins Topping - In large skillet, heat olive oil over medium heat. Toss in pine nuts and toast about 3 minutes. Add raisins and spinach leaves; cook until spinach leaves wilt, about 4 minutes. Top half of bread slices (one sheet pan) with spinach mixture. Sprinkle with cheese. Heat in 450°F oven about 4 minutes or until cheese begins to melt.

Nutrition
no information available

Serves
Serves: 4 for appetizers

Variations
no information available