Breakfast · Italian · 10 min
Focaccia Tartina with Prosciutto and Wilted Spinach
- Calories
- 512
- Protein
- 28g
- Carbs
- 52g
- Fat
- 22g
Ingredients
- 106.6 g focaccia bread
- 67.8 g prosciutto
- 93.5 g spinach
- 96.9 g grape tomatoes
- 0.2 tsp olive oil
- 0.125 tsp black pepper
Method
- 01Preheat your oven or toaster oven to 375°F (190°C). Slice the focaccia into a thick, rustic square and toast lightly until the edges are golden and crisp.
- 02Heat olive oil in a small non-stick pan over medium heat. Add the spinach and a splash of water, tossing constantly until it wilts into a vibrant emerald green. Remove immediately to prevent overcooking.
- 03Add the halved grape tomatoes to the same pan and quickly sear for 60 seconds until they just begin to soften and release their juices.
- 04To assemble, drape the ribbons of prosciutto over the warm focaccia.
- 05Mound the wilted spinach on top of the prosciutto, followed by the blistered tomatoes.
- 06Finish with a crack of black pepper and serve immediately while warm.
Cook it with the whole plan around it
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