Spinach Toast Recipes
CHEF JOHN'S SIMPLE SPINACH TOASTS
Spinach toast is what happens when you have some leftover creamed spinach that you don't want to throw away. And as you know, a cook is only as good as his or her leftovers. This makes a super-nice, easy lunch.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Brush the lighter sides of the toast with olive oil. Place the toast pieces onto the prepared baking sheet with oiled sides down.
- Spoon leftover creamed spinach onto the toast slices, spreading the spinach all the way to the edges. Top each with a sprinkle of Parmigiano-Reggiano cheese.
- Bake in the preheated oven for 10 minutes. Turn on the oven's broiler and broil spinach toasts until the cheese is lightly browned, about 2 more minutes.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 20.5 g, Cholesterol 27.4 mg, Fat 10 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 701.9 mg, Sugar 1.3 g
MISO SPINACH TOAST
Fancy a change from cheese on toast? Treat your tastebuds to miso, spinach, spring onions and sesame seeds. Easy to make, it takes just 10 minutes to plate up
Provided by Elena Silcock
Categories Breakfast, Brunch, Lunch
Time 10m
Number Of Ingredients 7
Steps:
- Mix the miso paste with the melted butter, then tip into a frying pan. Add the spinach, cook over a medium heat until wilted, then add the soy sauce. Divide between two toasts, scatter each with the black sesame seeds and the sliced spring onions, and tuck in.
Nutrition Facts : Calories 186 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 2 milligram of sodium
BAKED SPINACH AND ARTICHOKE TOASTS
We're taking this very popular, hot baked dip and making it even more user-friendly by spreading it on perfect toast ahead of time-which not only makes the experience more special and luxurious, but the individual portions allow you to enjoy that beautifully browned crust in every bite.
Provided by Chef John
Time 1h15m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®).
- Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
- Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
- Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
- Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
- Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 17.3 g, Cholesterol 28 mg, Fat 10.7 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 6 g, Sodium 393.4 mg, Sugar 0.9 g
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