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Recipes
Spinach & artichoke bread appetizers from Alexandra Diaz and Geneviève O'Gleman

Spinach

Spinach & artichoke bread appetizers from Alexandra Diaz and Geneviève O'Gleman

Appetizers | Easy | 33 minutes

Preparation time

10 minutes

Cooking Time

23 minutes

Appetizers

Easy

Total time: 33 minutes

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Recipe details

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Ingredients

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1 French baguette
1 package (300 g) soft tofu
2 L (8 cups) coarsely chopped baby spinach (1 container of 142 g or 5 oz.)
400 g (13 oz.) Descôteaux Swiss cheese, grated
1 can (398 mL) artichoke hearts, drained and coarsely chopped
10 mL (2 tsp.) dried herbs (Italian blend or herbes de Provence)
10 mL (2 tsp.) Dijon mustard
5 mL (1 tsp.) Worcestershire sauce
To taste, freshly ground pepper

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Directions

Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Cut bread in half lengthwise with a bread knife and remove the crumb inside with your fingers. Place bread halves on baking sheet.
In a medium microwave-safe bowl, place tofu, spinach, and half the cheese.
Microwave for 3 minutes, then mix together with a wooden spoon.
Add remaining cheese and all other ingredients, season generously with pepper and mix to combine.
Divide mixture onto bread halves and bake for 20 minutes.
Cut each bread half into 16 pieces. Serve as appetizers.

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