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

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