Baked Spinach and Artichoke Toasts

Ingredients

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

Instructions

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

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

3. 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).

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 mix until thoroughly combined.

5. 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.

6. 6

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