Spinach and mozzarella bruschetta, the perfect recipe for autumn bruschetta or delicious winter bruschetta! Like the Crostoni with spinach and sausage, these bruschetta are perfect to bring an appetizing and economical dish to the table and are fully part of our special dedicated to Savory bruschetta Recipes. Spinach and mozzarella bruschetta are very easy to make, great for using up stale bread and ideal if you are looking for original ways to cook spinach. Easy to make and tasty, they are the ideal appetizer to accompany a good glass of red wine and a comfort to serve on a cold winter evening, but let’s go to the kitchen now — I’ll tell you how in a few steps you’ll prepare a simple and scrumptious dish that will win everyone over! Before we roll up our sleeves, 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’ll find many other equally delicious Spinach Recipes.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 cups baby spinach (fresh)
- to taste extra virgin olive oil
- 1/3 cup onion, chopped
- to taste salt
- to taste black pepper
- 1 oz pancetta, diced
- 6 slices stale bread
- 3 tbsp butter
- 9 oz mozzarella
Tools
- Cast-iron griddle
- Oven
Preparation
For spinach and onion bruschetta you can choose the bread you prefer, fresh or — better — a day old, store-bought or — better — homemade, multigrain, wholemeal or plain. I used homemade bread, a bit more flavorful than the classic two-day-old loaf.
Peel and finely chop the onion, then sauté it in olive oil until golden. Add the pancetta, cook for about a minute and add the cleaned, rinsed and drained spinach (I use the pre-washed bags of spinach ready for cooking).
Season with salt and wait a few minutes so the spinach wilts. Once reduced in volume, turn off the heat and roughly chop the spinach into small pieces using kitchen scissors.
Slice the bread into slices about 3/8 inch thick, melt the butter directly in a skillet, place the bread slices in the pan and brown them on both sides.
Top each slice with some of the spinach, place slices of mozzarella on top, sprinkle with pepper and return to a hot oven for 5–7 minutes at 392°F, just long enough to melt the mozzarella.
The bruschetta are ready to be served.
Serve hot and melty.
Storage and Tips
Serve spinach bruschetta immediately and prepare only the number of bruschetta you plan to consume. It is not recommended to assemble them in advance; however, the spinach and the bread can be prepared a few hours ahead of time.
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