Crostini With Wilted Spinach, Tomato And Fresh Mozzarella

• 16 (1/2 in thick) slices Italian or French bread baguette
• olive oil cooking spray
• 1 tablespoon extra virgin olive oi
• 1 tablespoon minced garlic (about 3 cloves)
• 1 6 oz package of baby spinach, coarsely chopped
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 1/4 cups finely chopped seeded plum tomato (about 3 large)
• 1 tablespoon balsamic vinegar
• 4 ounces fresh mozzarella cheese, thinly sliced

1. 1. Preheat oven to 400
2. 2. Coat bread slices with cooking spray and place on baking sheet. Bake for 5 minutes or until lightly toasted and set aside.
3. 3. While bread bakes, heat oil in a large nonstick skillet over medium high heat. Add garlic; saute 1 minutes or until lightly browned. Add spinach, pepper and salt, and saute 30 seconds or until spinach wilts. Place spinach mixture in bowl and chill 5 minutes. Stir in tomato and vinegar. Top each bread slice evenly with cheese and t tablespoons spinach mixture. Serve immediately.

italian, olive oil cooking spray, extra virgin olive, garlic, baby spinach, freshly ground black pepper, salt, tomato, balsamic vinegar, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/crostini-with-wilted-spinach-tomato-and-fresh-mozzarella-50078334 (may not work)