Recipes

Spinach, Artichoke and Pecan-Walnut Bread

Spinach, Artichoke and Pecan-Walnut Bread
  • Yield: 6 Servings
  • Prep Time: 10 Mins.
  • Cook Time: 30 Mins.
  • You can make this spinach mix, stuff the baguette and simply bake and slice when ready to eat. This is my favorite combination: spinach and cheese with crunchy pecans and meaty walnuts. Artichokes and spinach are such a classic. The walnuts add meaty richness and also bring out the natural sweetness of the vegetables in the filling. The pecans finish with a toasty crunch!

Ingredients

  • 1 French style baguette, 1 pound in weight
  • 1 can (12-14 ounces) artichoke hearts, drained, chopped
  • 2 packages (8 ounces each) frozen spinach, defrosted, drained (or 1 1/4 pounds fresh spinach leaves, stemmed)
  • 1/4 cup Fisher® Walnut Halves and Pieces, coarsely chopped
  • 4 ounces cream cheese, softened
  • 3/4 cup (3 ounces) shredded mozzarella
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1/3 cup Fisher® Pecan Halves, coarsely chopped, toasted, divided

Directions

  1. Preheat the oven to 350ºF. Set aside 2 tablespoons of the walnuts.
  2. Prepare the bread: Cut the top quarter of the baguette lengthwise. Use a spoon to scoop out the insides of the baguette. It will look like an open tube with walls that are about 1/4-inch thick.
  3. Make the filling: Heat a large sauté pan over medium heat and add the artichokes. Cook 2-3 minutes to remove any excess water. Stir in spinach and all but the 2 tablespoons of reserved walnuts, reduce heat and cook until all excess water is gone, 2-3 minutes. Stir in the cream cheese, mozzarella, salt to taste and the ground red pepper. Let sit with the heat off so the cheese melts. Cool 5 minutes. Stir in the pecans.
  4. Stuff the baguette: Fill the bread tube with the spinach and artichoke mix. Place the tube onto  a sheet of aluminum foil so that the cut edge is on top. Loosely wrap the loaf with the foil. Place the bread in the oven and bake, 12-15 minutes. Carefully open the foil to crisp the bread. Cook 5 minutes more. Transfer to a cutting board and sprinkle with the reserved walnuts. Cut into slices using a serrated knife. Transfer slices to large serving platter and serve while warm.

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