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How to Make Baked Spinach and Artichoke Toasts - A Step-by-Step Guide

Looking for a delicious and easy appetizer to impress your guests at your next gathering? Look no further than these Baked Spinach and Artichoke Toasts. This recipe combines the creamy, flavorful goodness of spinach and artichoke dip with crispy, crunchy toast for the perfect bite-sized treat. Whether you're hosting a dinner party or just looking for a cozy night in, these toasts are sure to be a hit.

Spinach and artichoke dip is a classic crowd-pleaser, and these toasts take all the ...

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Ingredients

  • 1 loaf French bread
  • ¼ cup unsalted butter, melted
  • 1 (8 ounce) package cream cheese, at room temperature
  • ½ cup grated Gruyere cheese
  • ½ cup grated provolone cheese
  • ¼ cup finely grated Parmigiano-Reggiano cheese, plus more for topping
  • 3 cloves garlic, finely minced
  • ⅓ cup thinly sliced green onion, white and light green parts only
  • ½ 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

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 15 mins
  • Servings: 18
  • Yield: 18 toasts

  • 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).
  • Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
  • 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).
  • 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.
  • 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.
  • Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.

    • Nutrition

    191 cal.

    • Total Fat: 11g
    • Saturated Fat: 6g
    • Cholesterol: 28mg
    • Sodium: 393mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 8g
    • Vitamin C: 5mg
    • Calcium: 122mg
    • Iron: 1mg
    • Potassium: 120mg

    Categories

    Appetizer recipes
    Vegetarian recipes
    Easy recipes
    Baked recipes