Thick toasts with spinach, sausage and burrata, a tempting recipe for an easy, quick and original dinner! Simple and super quick to make, the bruschetta with spinach, sausage and burrata are the right idea to bring to the table when you want to prepare a rustic, informal dinner with a new and tasty finger-food starter. The perfect recipe to serve with a good glass of red wine, perhaps for an aperitif with friends or with your loved ones. The combination of spinach with the sausage and the finishing touch of burrata make these tasty bruschetta flavorful, original and unique. Want to try them too? Then let’s go straight to the kitchen and discover together how to make these bruschetta with spinach and sausage and burrata, super indulgent and crunchy. But before running to the stove, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here) and that here you will find many Tasty bruschetta recipes and here many Delicious spinach recipes.

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Difficulty: Very easy
Cost: Inexpensive
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make Thick Toasts with Spinach and Sausage

1.1 lb bread (about one ciabatta or a loaf (approx. 500 g))
9 oz spinach (about 6–8 cups fresh (250 g))
to taste extra virgin olive oil
1 pinch garlic powder (or half a fresh clove)
11 oz burrata
9 oz sausage
to taste black pepper

Tools

Oven
Pan
Baking sheet

Steps to make the thick toasts with spinach and sausage

To make the oven-baked thick toasts with sausage and spinach you will need day-old bread or up to two days old; you can use any type, but using long loaves or semolina bread will make them even more delicious.
Cut the bread in half or into slices about 3/8 inch thick, drizzle with olive oil, sprinkle with black pepper and let them brown in a hot oven at 392°F for 8 minutes.
While the bread gets a bit of color, peel a clove of garlic, let it soften slightly in a good glug of oil and add the spinach (already cleaned and drained). Season with salt and sauté for just a few minutes, just enough time to wilt them without losing their bright green color. For convenience, instead of fresh garlic I often use dehydrated garlic, which is much easier and more practical to store.
Remove the bread from the oven and spread the spinach on top, then add the sausage removed from its casing and crumbled.
Return to the oven for another 10 minutes and as soon as the sausage is cooked, remove and place burrata on top and a sprinkle of black pepper.
Return to the oven for 1 minute and our bruschetta are ready to be served.
Prepare only the toasts you intend to eat immediately. Leftovers should be refrigerated for 24 hours and reheated before eating, but they will never be as good as when freshly made.