Spinach artichoke and sausage bruschetta made with French's® Spicy Brown Mustard.
- Set oven to 450°F. Brush both sides of bread slices with extra virgin olive oil. Toast until gold brown. Cool completely and hold in an airtight container for service.
- In a bowl mix mustard and spinach dip until well blended. Hold refrigerated for service.
- Set oven to 450°F. For each serving, spread 4 pieces of toast each with 1 tablespoon of mustard spinach dip. Top each with 1 sausage slice.
- Bake until sausage is warmed though. Top each bruschetta with 1 tablespoon tomato. Serve hot.
This recipe is a great option for passed hors d'oeuvres