Stuffed bread with spinach
Ideal recipe for an aperitif or everyone tears a slice of bread
Super good recipe, even those who do not like vegetables liked
INGREDIENTS
1 baguette
½ spoonful of oil
1small box artichoke hearts (not put) drained and chopped, 250 g spinach sprout (I took frozen spinach that I cooked and drained) 100g of thick cream 1 ball grated Gruyere mozzarella, salt and pepper, 3 tablespoons butter
3 cloves of garlic, chopped, fresh basil leaves or parsley, ripped, Mix grated cheese with cream, mozzarella very finely chopped, spinach, heart d artichoke, and garlic powder in a bowl
Cut the baguette into thirds or quarters, and hollow out the inside using a knife
Stuffing hollow baguette pieces with a dip with artichoke spinach, using a jam spoon (long). Reform the baguette and slice into rounds about 1 cm .... and reform the baguette on a baking sheet covered with paper.
Melting butter and mixing with chopped garlic and parsley
Brush the garlic butter generously on the baguette towers, letting it flow through the slices.
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Cover with foil and bake at 225 ° for 20 minutes
Cool for 10 minutes, then try not to eat at all.