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Baked Spinach and Artichoke Toasts
Baked Spinach and Artichoke Toasts
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Elevate spinach and artichoke dip by baking it on crispy mini toasts for a gourmet twist!
Ingredients:
  • 1 loaf French bread
  • 0.25 cup unsalted butter, melted
  • 1 (8 ounce) package cream cheese, at room temperature
  • 0.5 cup grated Gruyere cheese
  • 0.5 cup grated provolone cheese
  • 0.25 cup finely grated Parmigiano-Reggiano cheese, plus more for topping
  • 3 cloves garlic, finely minced
  • 0.33333334326744 cup thinly sliced green onion, white and light green parts only
  • 0.5 teaspoon salt, or to taste
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper
  • 1 pinch freshly grated nutmeg
  • 1 (10 ounce) package frozen chopped spinach - thawed, drained, and chopped
  • 2 cups chopped marinated artichoke hearts
Instructions:
  • Preheat the oven to 375°F (190°C) and line a sheet pan with parchment paper or a silicone baking mat.
  • Slice the bread into 1/2-inch pieces, then place them on the prepared baking sheet. Brush the slices generously with melted butter until they are fully soaked.
  • Bake in the preheated oven for 30 minutes until lightly golden brown. Cool before adding toppings. Increase oven temperature to 450 degrees F (230 degrees C).
  • Combine cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes in a mixing bowl, and mix until well combined.
  • Generously spread the cheese, artichoke, and spinach mixture on each piece of toast using a spoon, ensuring a thick layer of at least 1/2-inch. For added flavor, sprinkle extra Parmigiano-Reggiano on top of the toasts if desired.
  • Place in the oven and bake until both the tops and bottoms are beautifully browned, approximately 25 minutes. Enjoy warm or at room temperature.

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