Sunday, March 30, 2014

Monterey Jack & Spinach Toasts


So I was digging through old cookbooks for inspiration when I came across this recipe for Monterey Jack & Spinach Toasts in an old Pampered Chef cookbook.  These were out of this world!  I did change the recipe slightly, just because I can't leave things alone!  But these are easy and crowd pleasing!

MONTEREY JACK SPINACH TOASTS
1 loaf of French or Italian bread, sliced 1 inch thick (aout 10 to 12 slices)
One 10-ounce box frozen spinach, thawed and squeezed dry
1/4 C mayonnaise
1/4 C sour cream
2 teaspoons garlic powder
One 8-ounce block Monterey Jack cheese, sliced thin (2 slices per toast, so about 20 to 24)

Preheat the oven to 375 degrees.  Whisk together the sour cream, mayo, and garlic powder.  Stir in the spinach.  Lay the bread slices out on a sheet pan. Spread this mixture on top of all of your bread slices.  Lay two slices of cheese over the top.  Bake for about 10-12 minutes or until the spinach mixture is hot and cheese on top is browned.

2 comments:

  1. Do you serve these as an appetizer or to accompany an entrée?

    ReplyDelete
  2. That's a good question, Judy! I actually served it with an entree, but it would work just as well as an appetizer too. Enjoy!

    ReplyDelete