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Corn & Spinach Bruschetta

Corn & Spinach Bruschetta recipe

2 Servings

succeed easily 20 Minutes



for the recipe Corn & Spinach Bruschetta


30 - 40 g Walnuts (10 pieces)
4 tbsp Olive Oil
10 g Garlic (5 cloves)
150 g Spinach (blanched)
3 tbsp Dr. Oetker FunFoods Mayonnaise Olive Oil
1 tsp Black Pepper Powder
4 tbsp Sweet Corn
2 tbsp Tomatoes (chopped)
2 tbsp Spring Onions
6 Slices Bread
2 tbsp Dr. Oetker FunFoods Mayonnaise Garlic
10 - 15 g Cheese (cheddar, for garnish)




Take about 10 pieces of walnut and chop it finely.


Put the pan on flame, put 2 tbsp of olive oil, add 5 cloves of chopped garlic, stir and add some salt. Now add the walnuts and lightly toast them. Now take 15o gm of blanched spinach, shred them and add to the pan. Cook only for about a minute and put the flame off.


Empty the contents into a mixing bowl and add 3 tbsp of olive oil mayonnaise, mix it finely. Season with ½ tsp of crushed black pepper.


Now put the pan again on flame, add 2 tbsp of olive oil. Add 4 tbsp of sweet corn, 2 tbsp of chopped tomatoes, 2 tbsp of spring onions, some salt and ½ tsp crushed black pepper. Toss it lightly for a minute and then switch off the flame.


For the bruschetta take 6 slices of French bread & toast it. Spread the garlic mayonnaise on the toast generously.


Now use the fillings for plating as suggested and garnish with cheddar cheese & crushed black pepper.

Calorie and nutritional information for the recipe Corn & Spinach Bruschetta

Per serving / piece Per 100 g / ml
energy 825kJ
fat 20.08g 6.83g
carbohydrate 4.01g 1.36g
protein 1.18g 0.40g

Dr. Oetker products used

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