You can make the spinach mix, stuff the baguette and simply bake and slice when ready to eat. Spinach and cheese with crunchy pecans and meaty walnuts are a great combination, and artichokes with spinach is such a classic. The pecans finish with a toasty crunch!
Nutty Spinach & Artichoke Bread
PecanWalnut
Breads & Muffins
AppetizerBreakfast / BrunchSnack
Vegetarian
prep
20
minscook
30
minsmake
6
servings1 loaf
(1 pound) French or Italian bread
1 can
(14 ounces) artichoke hearts, drained, chopped
1 pound
frozen chopped spinach, thawed, drained
1/4 cup
Fisher® Walnut Halves & Pieces, coarsely chopped, divided
4 ounces
cream cheese, softened
3/4 cup
(3 ounces) shredded mozzarella cheese
1/4 teaspoon
kosher salt
1/8 teaspoon
cayenne pepper
1/3 cup
Fisher® Pecan Halves, toasted, coarsely chopped
Food Safety Instruction
DIRECTIONS
- Heat oven to 350ºF. Cut off the top quarter lengthwise from loaf. Hollow out the inside, leaving ½ inch-thick walls. (Bread scraps can be dried for bread crumbs.)
- Heat large skillet on medium heat; add artichokes. Cook 2-3 minutes to remove any excess water. Stir in spinach and half the Fisher® Walnuts. Cook on medium-low heat 2-3 minutes or until liquid is evaporated. Stir in cheeses, salt and pepper. Remove from heat. Let stand 5 minutes. Add Fisher® Pecans; mix well. Fill bread with spinach mixture. Wrap loosely in foil and place on baking sheet.
- Bake 15 minutes. Carefully open foil and bake 5 minutes or until bread is crisp. Transfer to cutting board, unwrap and sprinkle with remaining walnuts. Use serrated knife to cut into slices; serve warm.
PRODUCT USED
Tips
To toast pecans, spread onto ungreased baking sheet. Bake in 350°F oven 6-8 minutes or until one shade darker in color, stirring occasionally.
