Spinach & artichoke bread appetizers from Alexandra Diaz and Geneviève O'Gleman
Prep Time
Cooking Mode
1 baguette
1 package soft tofu
2 L (8 cups) cup baby spinach
400 g (13 oz.) oz Descôteaux Swiss cheese, grated
1 can (398 mL) fl oz artichoke hearts, drained and coarsely chopped
10 mL (2 tsp.) tsp dried herbs Italian blend or herbes de Provence
10 mL (2 tsp.) tsp Dijon mustard
5 mL (1 tsp.) tsp Worcestershire sauce
To taste freshly ground pepper
1 baguette
1 package soft tofu
2 L (8 cups) cup baby spinach
400 g (13 oz.) oz Descôteaux Swiss cheese, grated
1 can (398 mL) fl oz artichoke hearts, drained and coarsely chopped
10 mL (2 tsp.) tsp dried herbs Italian blend or herbes de Provence
10 mL (2 tsp.) tsp Dijon mustard
5 mL (1 tsp.) tsp Worcestershire sauce
To taste freshly ground pepper
Directions
1Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
2Cut bread in half lengthwise with a bread knife and remove the crumb inside with your fingers. Place bread halves on baking sheet.
3In a medium microwave-safe bowl, place tofu, spinach, and half the cheese.
4Microwave for 3 minutes, then mix together with a wooden spoon.
5Add remaining cheese and all other ingredients, season generously with pepper and mix to combine.
6Divide mixture onto bread halves and bake for 20 minutes.
7Cut each bread half into 16 pieces. Serve as appetizers.
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