ingredients
1 Loaf los angeles Brea Bakery Reserve French Demi-Baguette sliced into 1/2 inch slices
2 tablespoons salted butter melted
1 tablespoon minced garlic
1 cup grated parmesan cheese divided
1 tablespoon fresh parsley finely chopped
1 box frozen chopped spinach 8 oz
4 oz. mild cream cheese
1 teaspoon sparkling lemon juice
2 tablespoons basil pesto
1/four teaspoon salt
1/four teaspoon black pepper
1 teaspoon balsamic vinegar
non-compulsory TOPPINGS
pepitas and shaved parmesan for garnish
instructions
Preheat oven to 375F
Spray a huge baking sheet with nonstick spray. Lay the bread slices in a unmarried layer on the baking sheet.
In a small bowl, mix collectively the melted butter, garlic, and parsley.
Brush every top aspect of bread liberally with the butter combination. Take half cup grated parmesan and sprinkle over the top of each bread slice.
Bake within the oven for five-6 mins or till toasty and beginning to brown on the rims. eliminate from the oven and set apart.
In a blender or food processor, combination collectively the spinach, cream cheese, lemon juice, pesto, salt/pepper, vinegar, and final 1/2 cup parmesan cheese. combination till as smooth as you want.
Spoon 1 tablespoon of the spinach dip onto each piece of bread and sprinkle with a chunk more grated parmesan.
If now not geared up to serve, cowl with plastic wrap and hold in refrigerator up to six hours or till equipped to serve.
whilst ready to serve, put off from the fridge and region beneath a broiler for 3-4 mins or till spinach combination is hot and bubbly and bread is toasted for your liking.
Garnish with pepitas or shaved parmesan (non-compulsory)
experience!
