How To Make Artichoke Dip Toasts With Spinach Pesto | Tasting Tab
Prep Time:
30 minutes
Cook Time:
35 minutes
Servings:
8 toasts
Ingredients
  • 1½ cups packed baby spinach
  • 1 cup flat-leaf parsley
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon minced garlic
  • ⅓ cup olive oil
  • Kosher salt and pepper, to taste
  • 2 tablespoons toasted almonds, finely chopped
  • 2 tablespoons olive oil, plus more for brushing
  • 1 medium shallot, very thinly sliced (about ½ cup)
  • ¼ teaspoon crushed red pepper flakes
  • 6 globe artichokes, trimmed and prepped, sliced very thin
  • 2 thyme sprigs
  • Kosher salt, to taste
  • ½ cup dry white wine
  • ¼ cup crème fraîche
  • Eight ¼-inch slices sourdough bread
  • 1 garlic clove, halved
  • 2 ounces Gruyère, grated (about ½ cup)
  • 2 tablespoons finely grated Parmesan
  • ½ lemon
Directions
  1. Make the spinach pesto: In a mortar and pestle or small food processor, pound or pulse the spinach, parsley, lemon juice, garlic and olive oil until a fairly-smooth paste forms. Transfer the pesto to a bowl and fold in the almonds. Set aside. Makes about ⅓ cup.
  2. Make the artichokes: Preheat the oven to 400°. In a large skillet over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the shallots and cook until softened, 3 to 4 minutes. Add the red pepper flakes, artichokes and thyme, season with salt and cook until the artichokes begin to soften, 6 to 8 minutes. Add the wine and simmer until the liquid has almost completely evaporated and the artichokes are just tender, 8 to 10 minutes. Remove the pan from the heat, stir in the crème fraîche and Parmesan and season with salt.
  3. Using a pastry brush, oil the toasts with the remaining olive oil and place them on a baking sheet and bake until light golden brown, 4 to 5 minutes.
  4. Rub the garlic clove over each warm toast 2 to 3 times. Spoon the artichoke mixture over the toasts and top with the Gruyère. Bake on the center rack of the oven until the cheese melts, 4 to 5 minutes. Remove the toasts from the oven and spoon the pesto over the top. Using a microplane, zest the lemon over each toast and serve.