Prep: 20 min. + cooling Bake: 15 min.
1/2 cup olive oil
2 garlic cloves, minced
3/4 teaspoon dried basil
1/4 teaspoon kosher salt
1/4 teaspoon dried oregano
Dash crushed red pepper flakes
1 loaf (16 ounces) ciabatta bread, cut into 16 slices
1/3 cup chopped oil-packed sun-dried tomatoes
1/3 cup chopped roasted sweet red peppers
1/4 cup frozen chopped spinach, thawed and squeezed dry
1-1/2 cups shredded mozzarella cheese
1/3 cup pine nuts, toasted
In a small saucepan, heat oil over medium heat. Add garlic; cook 1 minute. Remove from heat: stir in seasonings. Cool completely.
Preheat oven to 400°. Place bread on ungreased baking sheets. Bake until golden brown, 5-7 minutes on each side. Spread with garlic oil. Top with sun-dried tomatoes, roasted peppers and spinach; sprinkle with cheese. Bake until cheese is melted, 3-5 minutes longer. Sprinkle with pine nuts. Serve immediately.
1 slice: 200 calories, 12g fat (3g saturated fat), 8mg cholesterol, 258mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 5g protein.
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