Gastronomous

Oh the joys and comfort of Italian food!  Instead of making you feeling guilty about mega calories , this bruschetta incorporates a boost of wonderful spinach nutrients.  Enjoy as a quick bite, a late night snack, an appetizer,  or a starter . The spinach and gorgonzola bring a lovely twist to the traditional all-tomato bruschetta giving flavor, not fat for our enjoyment.

If you enjoy things spicy, add red pepper flakes. Serve with a Cinzano cocktail and , ciao! 

Ingredients:

1 loaf Italian bread (or any crusty bread)
3 Roma tomatoes, diced
1/2 cup cooked spinach, chopped
1/4 cup Gorgonzola cheese, crumbled
2 Tbls grated Pecorino Romano cheese
3 TBSP cup extra virgin olive oil
1/4 cup balsamic vinegar
white pepper to taste
extra olive oil to drizzle

In a bowl, Mix the tomatoes with rest of the ingredients, let rest for 5 to 10 minutes.

Meanwhile slice the loaf into 1 inch slices, drizzle some olive oil and toast in a 300 degree oven for 3 minutes each side , or till the bread is toasted. Remove from oven immediately so they don’t become too dry and hard. 
Spoon the tomato mixture on top of each slice, return to the oven just to heat the toppings and serve at once. Enjoy!