- make this recipe
- user reviews ()
- 3/4 cup oil-packed dried tomato halves with Italian herbs (3 oz.)
- 1 12 inch round flat-top rosemary or garlic focaccia
- 8 ounces bulk Italian sausage
- 1 ounce baby spinach (4 cups)
- 2 ounces goat cheese (chevre) or feta cheese
1. Heat oven to 250 degrees F. Drain tomatoes, reserving oil. Place focaccia on large baking sheet and brush with 2 teaspoons of the oil. Cut in 8 wedges. Arrange wedges in circle. Place in oven to warm.
2. Meanwhile, in a 12-inch skillet cook sausage over medium-high heat, breaking up with a wooden spoon. Drain sausage in a colander, reserving 2 teaspoons drippings in skillet. Cook spinach in drippings just until wilted.
3. Set oven to Broil. Top warmed focaccia with cheese, dried tomatoes, sausage, and spinach. Broil, 4 to 5 inches from heat, for 3 to 5 minutes or until cheese is softened and toppings are heated through. Drizzle wedges with additional oil from tomatoes (optional). Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 548,
- Fat, total (g) 29,
- chol. (mg) 64,
- sat. fat (g) 10,
- carb. (g) 55,
- Monosaturated fat (g) 11,
- Polyunsaturated fat (g) 3,
- fiber (g) 2,
- pro. (g) 22,
- vit. A (IU) 2235,
- vit. C (mg) 30,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1006,
- Potassium (mg) 489,
- calcium (mg) 242,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
