Sundried tomatoes and spinach bruschetta


(for 4 people)
4 slices of durum wheat or whole grain homemade bread
1 shallot
300 g fresh spinach
80 g Bio Oat Cuisine
3 or 4 pieces of dried tomatoes in oil
2 tablespoons of food yeast
1 handful of pine nuts
salt, olive oil

Made with:


Toast the pine nuts in a pan or oven at 150 degrees for about 5 minutes. Chop the shallot and stew it in a pan with a little oil and a pinch of salt, then add the spinach and let it dry for a few minutes. Add the dried tomatoes chopped in small pieces. Add Bio Oat Cuisine and the food yeast, stirring to mix well. Toast the bread in the oven until crispy, then place the hot spinach on top, adding the pine nuts. Serve immediately.