Spinach Artichoke Tartine with Sliced Pears
Why we love it:
- 1 pound Baby Spinach
- 1⁄2 Onion
- 1⁄2 teaspoon Extra Virgin Olive Oil
- 1 15-ounce can Artichoke Hearts (quartered)
- 1⁄2 cup Parmesan Cheese (finely grated)
- 3 Tablespoons Mayonnaise
- 1⁄2 Lemon (zest and juice)
- 1⁄4 teaspoon Hot Sauce (more or less to taste)
- 1⁄4 teaspoon Black Pepper (freshly ground, more or less to taste)
- 1⁄4 teaspoon Nutmeg (freshly grated)
- 1⁄2 teaspoon Kosher Salt
- 4 ounces Cream Cheese
- Bread (4 slices, ½"thick, such as sourdough)
- 1 teaspoon Unsalted Butter
- 1⁄2 teaspoon Garlic Powder
- Provolone Cheese (4 slices)
- 2 Pears
1. HEAT BROILER TO HIGH
Wash the spinach and let it drain in a colander, it doesn’t have to be completely dry.
3. ONION + SAUTÉ
Thinly slice the ½ onion.
Heat a large saucepan over medium heat. Add the olive oil and onion. Sauté for 1 minute. Drain the artichokes and add them to the pan. Cook for 1 minute.
Add the spinach - watch out, any water droplets will splatter. Toss with tongs until the spinach is wilted, about 2 minutes. Turn off the heat.
In a large bowl, mix together the grated Parmesan, mayonnaise, cream cheese, zest and juice of ½ a lemon, hot sauce (to taste), black pepper, nutmeg, and salt. Mix with a wooden spoon, breaking up the cream cheese into small chunks.
Arrange slices of bread on a foil-lined rimmed baking sheet, spread evenly with the butter and sprinkle with garlic powder just on the top side. Broil until lightly toasted on the buttered side, then flip and lightly brown the dry bottom side (about 1 minute per side). Keep your eye on it! Broilers vary and you don’t want to burn anything. Remove and set on top of the stove.
If preferred, coarsely chop the spinach and artichoke mixture on a cutting board until it’s more finely chopped - honestly, I don’t bother, it’s up to you! Transfer into the bowl with the dairy and mix well.
7. TOP BREAD
Evenly spoon the spinach mixture on top of each slice, mounding it on and taking care to cover edges so they don’t burn. Cut the provolone slices in ½ and arrange on top of the spinach.
Broil toasts until cheese is melted and browned in spots, about 2 minutes (keep watch - don’t burn).
Slice the pears and serve with a tartine.