Baked Spinach and Artichoke Toasts

1. 1

   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. 2

   Slice the bread into 1/2-inch pieces. Place them on the prepared sheet and brush very generously with melted butter until well soaked.

3. 3

   Bake in the preheated oven until lightly 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. 4

   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 stir until fully combined.

5. 5

   Using a spoon, top each piece of toast with at least a 1/2-inch-thick layer of the cheese, artichoke, and spinach mixture. If desired, grate additional Parmigiano-Reggiano over each toast.

6. 6

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

• Calories 194.93 kcal Moderate
• Protein 7.82 g Moderate
• Carbs 17.73 g Moderate
• Total Fat 9.99 g Moderate
• Saturated Fat 6.05 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 26.2 mg Moderate
• Sodium 350.32 mg Moderate
• Fiber 1.23 g Low Source
• Sugar 1.03 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 256.09 mg Moderate
• Iron 1.36 mg Low Source
• Potassium 87.33 mg Low Source
• Vitamin A 293.85 mcg_rae Good Source
• Vitamin C 9.91 mg Moderate
• Vitamin D 0.09 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅