| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
Not, Sent |
8 |
Servings |
INGREDIENTS
| 1 |
|
Loaf French or Italian bread |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 3 |
tb |
Olive oil |
| 1 |
pk |
(10 oz) frozen chopped spinach; thawed and drained |
| 1 |
tb |
Grated Parmesan cheese |
| 1 |
ts |
Italian seasoning |
| 1/2 |
ts |
Fennel seed; crushed |
| 1 |
lg |
Tomato; chopped and seeded |
| 1 1/2 |
c |
Shredded mozzarella cheese |
| 1 |
tb |
Dried basil |
|
|
Chopped fresh parsley; optional |
INSTRUCTIONS
Cut bread in half lengthwise. Place with cut side up on a baking sheet; set
aside. In a skillet, saute onion and garlic in oil until tender. Add
spinach and stir until heated through, about 1 minute. Remove from heat.
Stir in Parmesan cheese, Italian seasoning and fennel seed; mix well.
Spread evenly over bread halves. Sprinkle with tomato, mozzerella and
basil. Bake at 400° for 8-10 minutes or until cheese is melted. Garnish
with parsley if desired. cut into slices and serve immediately.
Recipe by: Homemakers Schools Recipe Collection - Spring 1998
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Mar 15, 1998
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