Berbere Cheesy Toast

By cmschnettler

Ingredients

• 1 dense seeded sourdough loaf, sliced-about 12 slices
• 2 TB. olive oil
• 1 large onion, thinly sliced
• 1/2-1 tsp. BERBERE
• 1/4 tsp. salt
• 1 12-oz. bag spinach
• 1 Cup grated Parmesan or Romano cheese
• 1 Cup mayonnaise, regular or light (fat free doesn't work very well)
• 1/4 tsp. PENZEYS FRESHLY GROUND PEPPER
• 1/4 tsp. TURKISH OREGANO

Details

Servings 12
Preparation time 10mins
Cooking time 30mins
Adapted from penzeys.com

Preparation

Step 1

Preheat oven to low broil. Heat the olive oil over medium heat in a large pan. Add the onion, sprinkle with BERBERE and salt, and cook until brown and tender, about 15 minutes. Add washed and dried spinach after 10 minutes and let that cook until all the spinach liquid has disappeared. Let cool. Mix with the cheese and mayo (1 cup of each may seem like a lot, but traditional versions of this cheesy bread use 2 cups of each and no veggies, so this is a bit lower in fat without giving up on deliciousness!). Spread the mixture on the bread and place on a broiler pan. Sprinkle with PEPPER and OREGANO. Broil until golden, about 4-6 minutes. Let cool just a minute and then serve warm. If your bread pieces are large, you may want to cut them in half.