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
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.
Cover with foil and bake at 225 ° for 20 minutes
Cool for 10 minutes, then try not to eat at all.