Mozzarella And Spinach Crostini Recipes

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SPINACH AND PARMESAN CROSTINI



Spinach and Parmesan Crostini image

Looking for an Italian appetizer made using spinach? Then surprise your guests with these parmesan crostini that are ready in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 12

Number Of Ingredients 8

1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 package (8 oz) cream cheese, softened
1 cup freshly grated Parmesan cheese
1/4 cup mayonnaise
2 cloves garlic, finely chopped
1/4 teaspoon freshly ground pepper
12 slices (1/2 inch thick) French bread
1/3 cup pine nuts

Steps:

  • Heat oven to 325°F. In medium bowl, stir together spinach, cream cheese, Parmesan cheese, mayonnaise, garlic and pepper.
  • Spoon 2 tablespoons cheese mixture on each bread slice. Sprinkle with pine nuts. Place on ungreased cookie sheet.
  • Bake 10 minutes or until thoroughly heated and nuts are toasted. Serve warm.

Nutrition Facts : Calories 210, Carbohydrate 12 g, Fat 2, Fiber 1 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg

SPINACH ALMOND CROSTINI



Spinach Almond Crostini image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Number Of Ingredients 12

1/4 cup chopped toasted almonds, plus more for garnish
1 baguette
Olive oil
1 pound fresh spinach, washed, dried, and stemmed
1 clove garlic
3/4 cup sour cream
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh chives
1/8 teaspoon cayenne pepper
Kosher salt
Zest and juice of 1/2 a lemon

Steps:

  • Preheat the oven to 350 degrees F. Spread the chopped almonds out on a baking sheet and bake until fragrant and golden, 5 to 10 minutes. Check frequently, as they can burn quickly. Allow to cool.
  • Preheat the broiler. Slice the baguette diagonally in 1/4-inch-thick slices, brush with olive oil and place on a broiler pan. Broil until toasted, 2 to 3 minutes.
  • In a steamer basket set over 1 inch of simmering water, steam the spinach until wilted, a few minutes. Remove the spinach and drain well.
  • Put the spinach and garlic in a food processor and pulse until smooth. Add in the sour cream, almonds, parsley, thyme, chives, cayenne, and season with 1/8 teaspoon salt. Pulse until combined. Stir in the lemon zest and lemon juice.
  • Spread the spinach mixture on the toasted bread, sprinkle with additional chopped almonds, and serve.

Nutrition Facts : Calories 206, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 20 milligrams, Sodium 477 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 7 grams

MOZZARELLA AND SPINACH MATZO BREI



Mozzarella and Spinach Matzo Brei image

Matzo brei is one of my all-time favorite foods! It is typically eaten on Passover since it is customary to avoid leavened bread. Matzo, a cracker-like unleavened bread, gets soft and chewy when it's soaked and scrambled with eggs in this traditional dish. Some people like sweet matzo brei sprinkled with cinnamon sugar, but I am on Team Savory Brei 4ever!

Provided by Molly Yeh

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil or unsalted butter
1 large shallot, finely chopped
Kosher salt and freshly ground black pepper
4 sheets matzo, broken into approximately 1-inch pieces
4 large eggs
Splash heavy cream
3 ounces fresh spinach, chopped
1/2 cup shredded mozzarella
Hot sauce and ketchup, for serving

Steps:

  • Heat the oil or butter in a large skillet over medium heat. Add the shallot and a pinch of salt and pepper. Cook, stirring occasionally, until soft and translucent, about 5 minutes.
  • Meanwhile, fill a medium bowl with cold water and submerge the matzo. Soak for 1 minute, then drain and set aside. In a separate medium bowl, whisk together the eggs and heavy cream until homogenous. Stir in the matzo and set aside.
  • Add the spinach to the shallots, one handful at a time, stirring until wilted. Add another pinch of salt. Pour in the egg mixture and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Add the cheese. Repeat this gentle pulling process until a majority of the mixture is set, 1 to 2 more times, then turn off the heat. The eggs should still be quite wet, but they'll continue to cook a bit in the skillet. Continue folding them gently, and once they've reached your desired firmness, remove them from the skillet and serve them immediately. Top with the hot sauce and ketchup.

MOZZARELLA AND SPINACH CROSTINI



Mozzarella and Spinach Crostini image

Make and share this Mozzarella and Spinach Crostini recipe from Food.com.

Provided by loof751

Categories     Spinach

Time 20m

Yield 24-36 serving(s)

Number Of Ingredients 5

1 loaf thin French bread
2 teaspoons garlic salt
1 1/2 cups fresh spinach
4 ounces cream cheese, softened
8 ounces mozzarella cheese, thin slices

Steps:

  • Cut the French bread in half lengthwise. Place cut side up on a baking sheet and toase in a 350 degree oven until lightly browned. Sprinkle with garlic salt.
  • Put the spinach and a small amount of water in a saucepan and cook until tender. Drain and squeeze out all moisture.
  • Combine the spinach and the cream cheese and mix well. Spread over the cut sides of the bread.
  • Lay mozzarella slices over the spinach. Broil until cheese melts. Slice into 1- or 2-inch pieces to serve.

TORTILLAS WITH SPINACH AND MOZZARELLA CHEESE



Tortillas With Spinach and Mozzarella Cheese image

This looks so simple and easy. I'm saving the recipe so that I can try it soon. It's from Take Three by Jill Dupleix.

Provided by Luschka

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

2 bunches spinach, washed
1 fresh mozzarella ball
8 flour tortillas, 18 cm
salt and pepper

Steps:

  • Roughly chop the spinach, discarding stalks. Stuff it into a large saucepan with 250 ml of water and jam on the lid. Bring to the boil and cook gently for 5 minutes until it wilts to a glossy green mass. Remove, drain and cool. When cool, squeeze the spinach in your hands to wring out excess water. Chop finely and set aside.
  • Slice the cheese finely and set aside. Heat a non-stick frying pan for 1 minute over a moderate heat. Lay out 4 tortillas and spread each one with a quarter of the spinach, right to the edges. Arrange slices of cheese over the top and scatter with salt and pepper. Top with another tortilla.
  • Place one tortilla sandwich in the hot pan and dry-fry for 2 - 3 minutes until the cheese just starts to soften. Turn carefully and fry on the other side. Slide out of the pan onto a plate and keep warm while you make the remaining sandwiches. Cut each one into six wedges and serve.

Nutrition Facts : Calories 226.3, Fat 5.3, SaturatedFat 1.2, Sodium 515.9, Carbohydrate 37, Fiber 5.6, Sugar 1.9, Protein 9.8

FRESH SPINACH AND MOZZARELLA SALAD



Fresh Spinach and Mozzarella Salad image

Make and share this Fresh Spinach and Mozzarella Salad recipe from Food.com.

Provided by lazyme

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup Italian salad dressing
1 tablespoon garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 lb plum tomato, seeded and sliced
12 ounces mozzarella cheese, cubed
1/2 red onion, thinly sliced
5 ounces spinach leaves

Steps:

  • Whisk salad dressing, chopped garlic, balsamic vinegar and dried oregano to blend in large bowl.
  • Mix in sliced tomatoes, cubed mozzarella cheese and sliced onion.
  • (Can be prepared 1 hour ahead; Let stand at room temperature, tossing occasionally).
  • Add spinach to salad and toss to combine.
  • Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 464.4, Fat 36.1, SaturatedFat 13.9, Cholesterol 67.2, Sodium 1539.5, Carbohydrate 16, Fiber 2.5, Sugar 9.5, Protein 21.4

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