Baked Spinach and Artichoke Toasts

Chef John transforms the best baked spinach and artichoke dip into something even better by baking it on crunchy, individually-sized toasts.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 191 Calories

Ingredients

• 1 pinch cayenne pepper
• 1 (8 ounce) package cream cheese, at room temperature
• freshly ground black pepper to taste
• 1 pinch freshly grated nutmeg
• 1 loaf French bread
• 3 cloves garlic, finely minced
• 1 (10 ounce) package frozen chopped spinach - thawed, drained, and chopped
• 2 cups chopped marinated artichoke hearts
• 0.25 cup unsalted butter, melted
• 0.5 teaspoon salt, or to taste
• 0.5 cup grated provolone cheese
• 0.5 cup grated Gruyere cheese
• 0.25 cup finely grated Parmigiano-Reggiano cheese, plus more for topping
• 0.33333334326744 cup thinly sliced green onion, white and light green parts only

Recipe Instructions

Step 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).

Step 2

Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.

Step 3

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).

Step 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 mix until thoroughly combined.

Step 5

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.

Step 6

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