Spinach gratin with bruschetta

Ingredients for 4 servings:

• 800 g leaf spinach, frozen
• 100 g Gouda, grated
• 6 tbsp olive oil
• 2 cloves garlic
• 1 large onion(s)
• 2 baguette rolls
• 2 large tomatoes
• 1 small onion(s)
• salt and pepper
• oregano
• Garlic granules

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Thaw the spinach leaves. Peel the large onion, halve it, and finely dice it. Sauté it in a large pot over medium heat with 2 tablespoons of olive oil until translucent. Then press or mince 2 cloves of garlic and add it. Sauté briefly. Add the thawed spinach leaves to the pot, season with salt and pepper, and stir well. Reduce the heat to the lowest setting and heat the spinach until hot. Place the spinach in a baking dish, sprinkle with the Gouda cheese, and place in the oven. Bake at 200°C (top/bottom heat) until the cheese has melted. Meanwhile, dice the small onion and the two large tomatoes and mix them in a bowl. Cut open the 2 baguette rolls. Brush each baguette half with 1 tablespoon of olive oil and sprinkle with garlic granules, if desired. Bake briefly in the oven until the baguettes are crispy. Arrange a baguette half and a portion of spinach on each of 4 plates. Top the baguettes with the tomato mixture and sprinkle with oregano. Serve hot.