INGREDIENTS :

8 slices crusty Italian bread, cut 1/2 inch thick

2 lbs. fresh spinach, washed thoroughly, dried and stems removed or one 10 oz. pkg. frozen spinach, boiled until soft and squeezed of all water

2 cloves garlic, pressed

2 Tbsp. sun – dried tomatoes finely chopped

salt and freshly ground black pepper

¼ cup Gallo Extra Virgin Olive Oil

Unico Sundried Tomatoes - Whole & Julienne Cut (garnish)

PREPARATION: Preheat the oven to 400 degrees. Brush the bread on both sides with olive oil, place it on a baking sheet until it is lightly golden on both sides, about 5 minutes.

If using fresh spinach, place in a large saucepan over medium heat with 1 c. water and a pinch of salt. Cook until spinach is soft, 2 – 3 minutes. Drain and squeeze well of all excess water. Heat the oil in a large skillet over medium heat. Add the garlic and tomatoes and cook 1 – 2 minutes. Add the spinach, season with salt and several grindings of pepper, and cook stirring 2 – 3 minutes. Taste and adjust the seasonings. Let the spinach cool slightly then spread over the toasted bread and serve.

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