There’s 3 key steps to whip this up – make the tomato based sauce, melt the mozzarella on top and toast some crusty bread to go with. Simple as that! Pop it in the centre of the table and enjoy the melted goodness this dish brings. Savor the ooziness of the cheese – dunking slices of warm crusty bread in, scooping up chunks of spinach as you go along and catching on to the stringy pieces of melted mozzarella. An effortlessly good way to please any crowd!
Serves 4 (starters)
What you’ll need:
2 tsp. extra virgin olive oil
1/2 onion, diced
4 garlic cloves, chopped
2 tbsp. tomato paste
2 tbsp. red wine
2 x 400g cans of chopped tomatoes
2-3 tbsp. fresh parsley, chopped
2 -3 tbsp. fresh basil, chopped
1 tsp. dried oregano
1/2 tsp. dried chilli flakes
1 tsp. brown sugar
salt, to taste
2-3 cups of fresh baby spinach
1 baguette, or any crusty bread
extra virgin olive oil and a clove of garlic, cut in half
1) Heat the oil in a saucepan, add the onions and saute for 3 mins.
11) Stick the bread under the grill until golden brown.
13) Throw the spinach into the sauce and stir until the spinach wilts.
17) Sprinkle parsley on top.
19) Serve immediately with the toasted bread.