Ingredients:
- 300g frozen chopped spinach, thawed and squeezed dry
- 400g canned artichoke hearts, drained and chopped
- 225g full-fat cream cheese, softened
- 100g Gruyère cheese, freshly grated
- 50g Parmigiano-Reggiano, finely grated
- 2 cloves garlic, minced
- 5g red pepper flakes
- 2.5g sea salt
- 15ml fresh lemon juice
- 2 large French baguettes, sliced into 24 rounds
- 60g unsalted butter, melted
- 10ml extra virgin olive oil
- 5g garlic powder
- 2g dried oregano
Instructions:
- Preheat oven to 200°C (400°F). In a large mixing bowl, stir softened cream cheese, lemon juice, and minced garlic until smooth. Fold in the dry spinach, chopped artichokes, Gruyère, and Parmigiano-Reggiano until evenly distributed.
- Slice baguettes into 1-inch thick rounds. Press the center of each slice to create a well. Whisk together melted butter, olive oil, garlic powder, and oregano; brush the mixture onto the edges and centers of the bread.
- Spoon 1.5 tablespoons of filling into each bread well. Place on a parchment-lined baking sheet and bake for 12–15 minutes until the bread is golden and the cheese is bubbling.