Spinach-Olive Bruschetta

• 1 loaf Ciabatta Bread
• 1 cup Spinach Leaves, Tightly Packed
• 1/2 cups Pitted Black Olives
• 1/4 cups Green Olives (with Pimientos)
• 1/2 cups Whole Tomatoes, Canned (or Fresh)
• 2 Tablespoons Olive Oil
• 5 ounces, weight Pesto (prepared)
• 4 ounces, weight Feta Cheese

1. 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.
2. 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.
3. 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.

bread, spinach, black olives, ubc, tomatoes, olive oil, weight pesto, cheese

Taken from tastykitchen.com/recipes/sidedishes/spinach-olive-bruschetta/ (may not work)