Toasts topped with mushroom, spinach, sweet corn and little cheese. Great for breakfast or lunch!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Breads
  • Cuisine: World

Ingredients

  • 2/3 cup sliced mushrooms
  • 1 cup packed baby spinach
  • 2 tablespoon sweet corn (I used frozen and put them in warm water for 5 minutes before using in the recipe)
  • 2 thick bread slices
  • 3-4 tablespoons grated fontina cheese
  • 2 garlic cloves (finely chopped)
  • 2 tablespoons pasta sauce (I used marinara)
  • 1.5 teaspoons oil
  • salt (to taste)
  • pepper (to taste)
  • red chili flakes (optional, to garnish)

Method

  1. Heat oil in a pan. Add sliced mushrooms and saute for few minutes till they soften a little.
  2. Add spinach leaves, chopped garlic and mix. Cook for a minute.
  3. Add corn, salt and pepper and cook for another 1-2 minutes. The spinach will be wilted by now and mushroom little softened. I used frozen sweet corn here so they really didn't take any time to cook. Set aside.
  4. Grill the bread slices on a grill pan. I sprayed the pan with some non-stick oil before putting the bread on top. You can also simply toast the bread.
  5. Once toasted/grilled apply 1 tablespoon of pasta sauce on top of each slice. Top with grated fontina cheese. I used 1.5 tablespoons on each.
  6. And finally top with the prepared veggies.
  7. Put the toasts in the oven at 350 F degrees for 7-8 minutes or till cheese melts a little. Sprinkle with some red chili flakes and enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.