Bruschetta spinach, dried tomato and bacon

Name: bruschetta spinach, dried tomato and bacon
Cook time: 10 min
Total time: 10 min
Yield: 10
Cuisine: Italian
Ingredients: 1 ciabatta bread; 4 el olive oil; 1 toe garlic halved; 10 to stick smoked bacon pack of 150 g; 1 bag wild spinach 400 g; little pot semi sundried tomatoes (a 295 g), in strips

A tasty Italian recipe. The starter contains the following ingredients: meat, ciabatta (bread), olive oil, garlic (halved), artisan smoked bacon (pack of 150 g), wild spinach (400 g), semi-sundried tomatoes ((a 295 g) and in strips ).

Ingredients

Directions

Preheat the oven to 200 ° C. Cut the caps of the ciabatta, which are not used. Cut the bread into 10 slanted slices. Sprinkle the top with 2 tbsp oil. Roast the bread on a grid in the oven for 8 minutes. Rub the grilled rolls lightly with a ½ of a bit of garlic and place on a plate.
In the meantime, cut the rest of the garlic finely. Heat 2 frying pans without oil or butter and bake the bacon in 5 min. Times regularly. Remove from the pan and drain on kitchen paper. In the meantime, heat 2 tablespoons of oil in a stirring fruit. Finely chopped garlic 1 minute. Add the spinach in parts and let it sink. Drain in a colander.
Divide the still warm spinach over the bruschette. Divide the tomatoes over it and put a slice of bacon on each roll. Serve immediately.