Sunday, December 20, 2015

Cheesy Spinach Artichoke stuffed French Bread


Here's the recipe for the stuffed French Bread.  This was and will be for you a hit!  Everyone loved it and although I am not fond of mozzarella cheese I did really enjoy it.  I think it was the addition of cream cheese making it super creamy and of course melted butter with garlic to top it. How can you not like it?    Yummy! Merry Christmas!





I large French Bread
1/2 T olive oil
1-14 oz. artichoke hearts, drained and chopped
1-10 oz. package baby spinach leaves or 1 -10 package frozen chopped spinach thawed and drained
1 -8 oz. package cream cheese
1 1/2 cups shredded mozzarella cheese
3 chopped green onions
salt and pepper to taste
3 cloves garlic minced
4 T butter

Italian grated cheese for top, fresh basil or parsley chopped

Cut bread into 4 pieces.  Using a long skinny knife hollow out pieces and remove.

Heat the oil in a large pan over medium heat.  Add in chopped artichoke pieces and cook for a minute or two.  Reduce heat and add, spinach turning often.  Turn heat up a little and add cream cheese and mozzarella and let it melt entirely.  Fold in onions and season with salt and pepper.  Remove off heat.  In another pan place butter and garlic.  Simmer for a few minutes on low. Stuff bread and place each piece close together.  Cut  in inch slices and place on aluminum foil touching together to make the bread look like the original loaf.

In a small pan place butter and garlic and simmer for a few minutes. Brush loaf with butter/garlic mixture and cover tightly with foil.  Bake 15 minutes at 350 degrees.  Open foil and bake an additional 5 minutes.  Garnish with grating cheese, and fresh parsley or basil.


On a extra large piece of aluminum foil place the bread quarters. Fill each one with the melted artichoke and spinach mixture carefully placing them one right next to the other.  Photo will demonstrate steps.







Post a Comment