Caramelized Onion, Spinach, Roasted Red Pepper and Ricotta Salata Crostini
Caramelized Onion, Spinach, Roasted Red Pepper and Ricotta Salata Crostini requires around 45 minutes from start to finish. For $1.2 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 173 calories, 6g of protein, and 6g of fat. This recipe serves 12. 517 people were glad they tried this recipe. It is brought to you by Joanne Eats Well with Others. It works well as a Mediterranean side dish. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of baby spinach, ciabatta bread, roasted red peppers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a solid spoonacular score of 64%. If you like this recipe, you might also like recipes such as Caramelized Onion and Roasted Red-Pepper Tart, Caramelized Plum-Ricotta-Black Pepper Crostini, and Caramelized Plum-Ricotta-Black Pepper Crostini.
Servings: 12
Ingredients:
5 oz baby spinach, washed
1 loaf ciabatta bread, sliced
3 tbsp olive oil
1/2 lb ricotta salata
1/2 lb roasted red peppers, thinly sliced
salt and black pepper, to taste
2 large Vidalia onions, thinly sliced
Equipment:
frying pan
Cooking instruction summary:
Heat the olive oil over medium-high heat. Add the onions to the pan and stir to coat with the oil. Cook for 20 minutes, stirring every five minutes or so, and then turn the heat down to low and cook for another half hour, stirring frequently, or until onions are brown. Season to taste with salt and black pepper.Meanwhile, in a large pan, saute the spinach until wilted, adding a tablespoon of water to the pan to help steam it. Set aside.Set out 12 slices of ciabatta bread. Divide the caramelized onions, cooked baby spinach, and roasted red peppers among the bread slices, layering them on top of each. Top with a slice of ricotta salata and serve.
Step by step:
1. Heat the olive oil over medium-high heat.
2. Add the onions to the pan and stir to coat with the oil. Cook for 20 minutes, stirring every five minutes or so, and then turn the heat down to low and cook for another half hour, stirring frequently, or until onions are brown. Season to taste with salt and black pepper.Meanwhile, in a large pan, saute the spinach until wilted, adding a tablespoon of water to the pan to help steam it. Set aside.Set out 12 slices of ciabatta bread. Divide the caramelized onions, cooked baby spinach, and roasted red peppers among the bread slices, layering them on top of each. Top with a slice of ricotta salata and serve.
Nutrition Information:
covered percent of daily need
