Artichoke and Spinach Tartine

 Artichoke and Spinach Tartine

A perfect appetizer that is delicious and easy to make.  A glass of Sauvignon Blanc or Chardonnay pairs perfectly with the dish.  Cheers!

2 Tbsp room temperature cream cheese

1 Tbsp mayonnaise

1 14.5 oz. can artichoke hearts drained and chopped

2 cups fresh baby spinach

1 tsp. extra virgin olive oil

1/2 cup grated Parmesan cheese

1/2 tsp. red pepper flakes

1/2 tsp. salt

4-5 slices country style bread or sourdough bread


Turn on oven or toaster oven to broil and line a baking sheet with foil.

Add 1 tsp. of extra virgin olive oil to a large saute pan.  Saute 8 oz. of fresh spinach in the pan on medium heat until it wilts, about 2-3 minutes.  Let the spinach cool and squeeze as much of the liquid out as you can.  

Combine cream cheese, mayonnaise, chopped artichokes, spinach, 1/4 cup Parmesan cheese, red pepper flakes and salt.

On the lined baking sheet, arrange  slices of bread and broil until slightly toasted.  Keep an eye on it so the bread doesn't burn.

Divide artichoke and spinach mixture among the slices of bread.  Sprinkle remaining Parmesan cheese on top the mixture and put back under the broil for another 1 minute until golden brown and bubbly.  


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