Toast is one of the hottest food trends at cafés and restaurants, and it’s easy to understand why. Raquel Pelzel’s Toast: The Cookbook offers 50 recipes for sweet and savory toast to fit every season. This three-cheese spinach artichoke toast is a sophisticated take on the traditional artichoke dip that’s a holiday-party staple.
- 2 tablespoons extra-virgin olive oil
- 1 red onion, finely chopped
- 1 teaspoon plus pinch coarse kosher salt, divided
- 1 cup sour cream
- ½ cup mayonnaise
- ⅔ cup grated Gouda cheese
- ⅔ cup grated mild Cheddar cheese
- 1 cup finely grated Parmigiano-Reggiano, divided
- Zest of 2 lemons
- 1 teaspoon garlic powder
- 6 marinated artichoke hearts, roughly chopped
- 8 cups roughly chopped baby spinach
- For the Toast:
- 8 slices country-style bread, ¾-inch thick
- Extra-virgin olive oil (optional)
- Kosher or coarse salt (optional)
- 2 tablespoons finely chopped fresh chives
Preheat oven to 375°F. In medium skillet, heat olive oil over medium-high heat. Add onion and a pinch of salt. Cook, stirring occasionally, until onion starts to brown, 3–4 minutes. Scrape onion into medium bowl. Stir in sour cream, mayonnaise, Gouda, Cheddar, 4 tablespoons Parmigiano-Reggiano, lemon zest, garlic powder and remaining salt. Stir in artichokes and spinach. Transfer mixture to medium baking dish (dip should be 1–1½ inches deep). Sprinkle top with remaining Parmigiano-Reggiano. Bake until mixture bubbles and starts to brown, about 20 minutes. Remove from oven and let cool 20 minutes.
Brush bread with olive oil and add salt, if desired. Toast bread until medium brown in toaster oven or under broiler. Top each with some of the artichoke mixture, and sprinkle with chives. Serves 8.