Name: Baked Spinach and Artichoke Toasts
Prep time: 20 min
Cook time: 20 min
Yield: 18
Ingredients: French bread - 1 loaf; Unsalted butter, melted - ¼ cup; Cream cheese, at room temperature - 1 (8 ounce) package; Grated Gruyere cheese - ½ cup; Grated provolone cheese - ½ cup; Finely grated Parmigiano-Reggiano cheese, plus more for topping - ¼ cup; Garlic, finely minced - 3 cloves; Thinly sliced green onion, white and light green parts only - ⅓ cup; Salt, or to taste - ½ teaspoon; Freshly ground black pepper to taste - ½ teaspoon; Cayenne pepper - 1 pinch; Freshly grated nutmeg - 1 pinch; Frozen chopped spinach - thawed, drained, and chopped - 1 (10 ounce) package; Chopped marinated artichoke hearts - 2 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Baked Spinach and Artichoke Toasts

1. French bread - 1 loaf

2. Unsalted butter, melted - ¼ cup

3. Cream cheese, at room temperature - 1 (8 ounce) package

4. Grated Gruyere cheese - ½ cup

5. Grated provolone cheese - ½ cup

6. Finely grated Parmigiano-Reggiano cheese, plus more for topping - ¼ cup

7. Garlic, finely minced - 3 cloves

8. Thinly sliced green onion, white and light green parts only - ⅓ cup

9. Salt, or to taste - ½ teaspoon

10. Freshly ground black pepper to taste - ½ teaspoon

11. Cayenne pepper - 1 pinch

12. Freshly grated nutmeg - 1 pinch

13. Frozen chopped spinach - thawed, drained, and chopped - 1 (10 ounce) package

14. Chopped marinated artichoke hearts - 2 cups

How to cook deliciously - Baked Spinach and Artichoke Toasts

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat).

2. Stage

Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.

3. Stage

Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).

4. Stage

Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.

5. Stage

Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.

6. Stage

Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature. Unknown