Sundried tomatoes and spinach bruschetta


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

Made with


Toast the pine nuts in a pan or oven at 150°C for about 5 minutes. Chop the shallot and fry it in a pan with a little oil and a pinch of salt, then add the spinach and leave the liquid to evaporate for a few minutes. Chop up the sundried tomatoes into small pieces and add. Add Bio Oat Cuisine and the nutritional 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.