Spinach Crostini with Sicilian Roasted Tomatoes

Chef Linda roasted the tomatoes, adding depth of flavor and a bit of sweetness.


  • 2 cups grape tomatoes - halved
  • 1 small zucchini - halved (long way) and sliced thin
  • 1/4 cup extra virgin olive oil - divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper - to taste
  • 1 baguette - sliced at an angle, ¼ inch thick
  • 2 cups Olivia's Organics Baby Spinach - stems removed
  • 1/2 cup goat cheese
  • 2 tablespoons fresh oregano


  • Preheat oven to 250 degrees F.
  • On a sheet pan, toss together the tomatoes with 2 tablespoons of the olive oil, garlic powder, Italian seasoning, salt and pepper. Roast for 1 hour and set aside to cool.
  • Raise oven temperature to 350 F.
  • In a small sauté pan, add 1 tablespoon of olive oil and cook zucchini for a few minutes. Season with salt and pepper.
  • Place bread slices on a sheet pan and brush the top with extra virgin olive oil. Bake for 8 minutes.
  • Place spinach in a bowl and toss together with remaining olive oil.
  • To assemble Crostini: top each toasted bread slice with spinach, zucchini and tomatoes. Top with goat cheese and oregano.

Categories: Appetizer, Spinach