Spinach bacon toast. Because what’s not to love about that combination?
When the gals of Kitchen Down the Street get together to socialize, there are snacks involved. I mean, obviously. We kinda like to eat. We love cooking for each other and for our friends. Therefore, hanging out is basically a reason to do both of those things. A few months ago, at one of these get-togethers, I made these spinach bacon toasts. My friends immediately bombarded me with requests for the recipe. Basically, make spinach dip, with bacon, smear on baguette points, top with more bacon, and toast the suckers. Delicious, good for snacking, good for parties, bad for your waistline!
When bringing appetizers to other folks’ houses, I try to have everything I need to execute the dish. I also check with the host to see if I can use the oven if making something needing heating. You can serve these spinach bacon toasts hot, cold, or at room temp, and because of that, the recipe travels well. For prepping it to serve when I got to my friend’s house, I had my mise-en-place going on. I had the baguette already sliced and in a gallon zip baggie. The spinach mixture was in a tupperware, and the bacon was cooked and crumbled in a small container. I will sometimes travel with my sheet trays, bread knife, parchment paper, and various other tools. It’s nice to be sure I can do what I need to, without imposing too much on my friend’s kitchens!
These spinach bacon toasts are good for pretty much any kind of gathering – the girls gobbled them up at our early spring party, and I’ve made them at other times for football viewing, a family afternoon get-together, and a house-warming. They are also versatile. If you are going to serve it warm, the recipe as-is works well. If you need to serve it cold or room temperature, upping the sour cream and reducing the cream cheese is helpful to make it a little lighter in consistency. But whatever you do, don’t forget the bacon!
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup shredded sharp Italian cheese
- ½ teaspoon garlic powder
- 1 package frozen chopped spinach, thawed and excess water squeezed out
- 6 strips bacon, cooked and crumbled, divided
- 1 tablespoon bacon drippings
- 1 large baguette, cut on the bias into toast points
- In food processor, pulse cream cheese, sour cream, shredded cheese, reserved bacon drippings, garlic and pepper until well combined.
- Add frozen spinach and pulse until mixed thoroughly, to desired consistency. Scrape sides if necessary.
- Add half of crumbled bacon to mixture and pulse a couple of times to mix in - try not to pulverize bacon crumbles, though.
- Arrange baguette toast points on baking sheet and liberally spread spinach mixture on each. Top each slice with more crumbled bacon.
- Bake in preheated 350 oven for 10-12 minutes or until spinach mixture is hot. Serve immediately.
- If serving at room temperature or cold - lightly toast baguette points in oven and cool before spreading spinach mixture.