Baked Spinach and Artichoke Toasts

Name: Baked Spinach and Artichoke Toasts
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 18 servings
Cuisine: French, Italian, American
Ingredients: 2 cups Artichoke Hearts; 1 dash Black Pepper; 1 dash Cayenne Pepper; 8 oz Cream Cheese; 1 whole French Bread; 3 whole Garlic; 0.33 cup Green Onion; 1 dash Ground Nutmeg; 0.5 cup Gruyère Cheese; 0.25 cup Parmigiano Reggiano Cheese; 0.5 cup Provolone Cheese; 0.5 tsp Salt; 10 oz Spinach; 0.25 cup Unsalted Butter

Appetizer 🧄Side Dish 🥗Snack 🍿 French 🇫🇷Italian 🇮🇹American Low-Carb Low-Sodium Sugar-Free Vegetarian 🥦Halal 🕌Comfort-Food Pescatarian 🐟

All the lush, garlicky character of spinach–artichoke dip is baked onto buttery, crisp toasts for shareable bites with a cheesy, tangy finish. Gruyere, provolone, and Parmigiano-Reggiano melt into a rich topping studded with spinach and marinated artichokes, perfect for game day, gatherings, or a cozy appetizer spread. Baked Spinach and Artichoke Toasts deliver crunch on the bottom and golden, savory goodness on top.

Prep20 mins
Cook55 mins
Serves18
DifficultyEasy

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

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

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

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

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

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