Spinach, Chevre, Brie & Roasted Garlic Bake Recipe

Baguette croustades

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush both sides lightly with melted butter (about 2 tbs). Bake 8–10 minutes, flipping once, until crisp and golden. Set aside to cool.

Grilled flatbread

Brush flatbreads lightly with 1 tbs olive oil. Heat a grill pan or outdoor grill to medium-high. Grill flatbreads 1–2 minutes per side until char marks appear and the bread is warmed and lightly crisp. Keep warm wrapped in foil.

Heat 2 tbs olive oil in a large skillet over medium heat. Add the minced shallot and sauté 1–2 minutes until translucent. Add the packed spinach in batches, stirring until wilted and just tender (about 3–4 minutes total). Season with 1/2 tsp kosher salt and 1/2 tsp black pepper while cooking. Transfer spinach to a colander, press gently to remove excess moisture, then chop roughly and set aside.

Preheat oven to 375°F (if not already on). In a large mixing bowl, combine the chèvre, brie (cut into small pieces), and softened cream cheese. Break up roasted garlic cloves and add them to the bowl. Using a spatula or hand mixer on low, fold cheeses together until mostly smooth but still slightly rustic.

Stir in the heavy cream and 1 cup grated Parmesan. Add the chopped cooked spinach. Season the mixture with remaining 1/2 tsp kosher salt, remaining 1/2 tsp black pepper, crushed red pepper flakes (if using), and grated nutmeg (if using). Taste and adjust seasoning.

Spoon the cheese and spinach mixture into a shallow 8" or 9" ovenproof baking dish (or individual ramekins). Smooth the top, sprinkle the extra 1/4 cup grated Parmesan evenly over the surface, and drizzle 1 tbs olive oil over the top.

Bake in the preheated 375°F oven for 18–22 minutes, until the top is bubbling and lightly golden. For a deeper browned top, place under a broiler 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 5 minutes before serving. Sprinkle with chopped fresh chives or parsley.

Transfer the bake to a serving platter. Serve warm with the baguette croustades and grilled flatbread for spreading. Provide small spoons or spreaders for guests.

Leftovers may be refrigerated in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through.