Bruschetta Spinazola Recipe
Vienna bread slices olive oil cream cheese spinach artichoke
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Ingredients
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Bread
Topping
Method
Preparation
- 1
Prepare the spinach artichoke mixture
In a medium bowl, combine the cream cheese, minced garlic, and artichoke hearts. Mash them together until well blended.
- 2
Add spinach and seasonings
Fold in the fresh spinach, salt, and black pepper into the cream cheese mixture until evenly distributed.
- 3
Incorporate Parmesan
Stir in the grated Parmesan cheese until the mixture is creamy and well combined.
Assembly
- 4
Toast the bread
Preheat the oven to 180°C (350°F). Place the Vienna bread slices on a baking tray and brush both sides with olive oil. Toast in the oven for about 5-7 minutes, or until golden brown.
- 5
Top the toasted bread
Remove the toasted bread from the oven and let it cool slightly. Spoon a generous amount of the spinach artichoke mixture onto each slice of bread.
- 6
Serve
Serve the Bruschetta Spinazola warm, garnished with additional Parmesan cheese if desired.
