Monday, May 14, 2012

Bruschetta with Spinach and Artichoke Dip

Pin It

Laura of Chef Laura at Home chose Bittman's bruschetta for this weeks food matters project recipe. Bittman's take on bruschetta is a more classic Italian version rather than the version most American's are used to. Instead of "bruschetta" referring to a fresh tomato mixture on top of toasted bread, true bruschetta (pronounced bru'sket:ta) is simply charred bread which is delicious on its own or can be topped with a variety of dips, herbs, or spreads.

We enjoyed that this weeks recipe left so much up to our imagination. While Bittman suggests a few toppings for the bread (we often take his suggestion of rubbing olive oil and garlic on the warm bread) we decided to make something new.

This spinach and artichoke dip is not weighed down by heavy cream and excessive amounts of cheese. Instead it is light and refreshing and the flavors of the spinach and artichokes really shine through. Baking it in the oven in individual dishes is a fun presentation that is easy to get started well ahead of time. We turned this into a full meal by serving it with a simple raw kale salad.

Turn to Chef Laura at Home for Bittman's bruschetta and let us know how you topped yours!

Spinach and Artichoke Dip
8 oz frozen spinach
1/4 onion, diced
1 garlic clove, minced
1 tbs butter
1 tbs flour, white or whole wheat
1/2 cup milk
1/8 tsp nutmeg
1/4 cup parmesan cheese
1 can artichoke hearts, drain, rinsed, and chopped

Preheat oven to 450*F.  Defrost the spinach in a non-stick pan over medium heat.  Once the liquid has evaporated add the onion and garlic until they are softened, about 5 minutes.  Place spinach mixture in a medium bowl and set aside.  In the same pan, melt the butter over medium heat and add the flour.  Cook for 1-2 minutes until lightly browned then slowly whisk in the milk until no lumps remain.  Cook until slightly thickened and stir in the nutmeg and parmesan.  Add cream sauce and artichokes to the spinach and stir to combine.  Place the mixture in an oven proof ramekin and bake for 15 minutes, covered.  Remover cover and broil for 3-5 minutes until browned on top.  Serve with bruschetta, raw vegetables or pita chips.