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.