Spinach And Ricotta Bruschetta

1. Preheat skillet and broiler.

2. Saute spinach and garlic in hot skillet with a drizzle of olive oil until spinach is wilted, about 2 minutes.

3. Remove from heat and stir in ricotta and nutmeg in the hot skillet.

4. Place bread on a broiler pan and top with spinach mix then sprinkle with parmesan.

5. Broil 2-3 minutes or until brown and bubbly. Watching carefully- it doesn't take long!

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Nutrient	Quantity
Total fats	45.6956 g
Protein	154.6432 g
Carbohydrates	606.442 g
Energy	3442.37 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9412 g
Water	668.5154 g
Aspartic acid	1.2485 g
Calcium, Ca	1632.85 mg
Lutein + zeaxanthin	500.88 g
Fiber, total dietary	30.827 g
Fatty acids, total saturated 22:0	0.0445 g
Carotene, beta	46.27 g
Niacin	55.3205 mg
Vitamin A, RAE	1278.55 g
Fatty acids, total trans-polyenoic	0.0222 g
Arginine	0.8027 g
Riboflavin	5.2225 mg
Tocopherol, beta	0.3336 mg
Fatty acids, total polyunsaturated 15:0	0.0334 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.7006 g
Fatty acids, total saturated 20:1	0.1601 g
Glutamic acid	3.0572 g
Sodium, Na	7306.16 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8268 g
Total lipid (fat)	45.6956 g
Manganese, Mn	7.3895 mg
Fructose	5.6712 g
Proline	1.3248 g
Fatty acids, total saturated 16:0	9.6068 g
Fatty acids, total saturated 8:0	0.1811 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	8.7626 g
Choline, total	117.516 mg
Fatty acids, total polyunsaturated 18:1 t	0.0334 g
Sugars, total	52.3392 g
Serine	0.7187 g
Fatty acids, total saturated 10:0	0.3567 g
Fatty acids, total saturated 18:0	3.3722 g
Vitamin B-6	1.6643 mg
Selenium, Se	355.558 g
Ash	28.815 g
Vitamin D	12.4 IU
Fatty acids, total saturated 18:1 undifferentiated	7.9388 g
Pantothenic acid	5.7421 mg
Phenylalanine	0.6949 g
Copper, Cu	1.902 mg
Thiamin	8.0903 mg
Retinol	160.68 g
Methionine	0.3507 g
Iron, Fe	49.3764 mg
Carbohydrate, by difference	606.442 g
Phosphorus, P	1711.11 mg
Folate, total	1750.48 g
Tocopherol, gamma	3.1136 mg
Fatty acids, total saturated 4:0	0.7766 g
Fatty acids, total saturated 22:1 undifferentiated	0.1957 g
Alanine	0.6228 g
Cholesterol	71.24 mg
Valine	0.8668 g
Fatty acids, total saturated 18:2 undifferentiated	9.2429 g
Glycine	0.3718 g
Glucose (dextrose)	4.448 g
Fatty acids, total saturated 14:0	1.9589 g
Zinc, Zn	14.6205 mg
Isoleucine	0.7369 g
Maltose	41.144 g
Tocopherol, delta	0.7784 mg
Fatty acids, total saturated 12:0	0.2741 g
Fatty acids, total polyunsaturated	10.1951 g
Fatty acids, total polyunsaturated 17:1	0.0111 g
Leucine	1.5232 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0222 g
Vitamin A, IU	22898.59 IU
Folate, DFE	2273.12 g
Tryptophan	0.157 g
Vitamin C, total ascorbic acid	293.436 mg
Folic acid	745.04 g
Fatty acids, total polyunsaturated 16:1 c	0.1223 g
Fatty acids, total polyunsaturated 18:1 c	3.7808 g
Fatty acids, total saturated 20:0	0.0445 g
Tocotrienol, beta	6.5608 mg
Fatty acids, total saturated 6:0	0.1537 g
Starch	491.8376 g
Tyrosine	0.7328 g
Vitamin B-12	0.8616 g
Vitamin K (phylloquinone)	9.359 g
Fatty acids, total saturated	17.4488 g
Histidine	0.5726 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0111 g
Fatty acids, total monounsaturated	9.4121 g
Threonine	0.6458 g
Folate, food	1005.44 g
Fatty acids, total polyunsaturated 17:0	0.0334 g
Vitamin D (D2 + D3)	0.248 g
Fatty acids, total polyunsaturated 24:0	0.0222 g
Vitamin D3 (cholecalciferol)	0.248 g
Vitamin E (alpha-tocopherol)	2.49 mg
Fatty acids, total trans	0.0556 g
Fatty acids, total trans-monoenoic	0.0334 g
Magnesium, Mg	410.98 mg
Lysine	1.6673 g
Potassium, K	2693.52 mg
Cystine	0.1248 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Spinach	1.5 cups	49.5	8.775	0.675
Ricotta cheese	0.5 cup	215.76	3.7696	16.0952
Parmesan cheese	0.5 cup	148	16	2
French bread	8 slices	3024.64	576.9056	26.9104
Nutmeg	1 dash	0	0	0
Garlic Clove	1	4.47	0.9918	0.015