Spinach-Gruyère toasts

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • ½ cup (85 g) packed cooked spinach, squeezed dry and chopped
  • 4 ounces (115 g) Gruyère cheese, chopped
  • ¼ cup (60 g) cream cheese
  • ½ teaspoon dry mustard powder, such as Coleman’s
  • Pinch of freshly grated nutmeg
  • 6 to 8 diagonal slices of baguette


Morning or Evening

Put the spinach, Gruyère, cream cheese, mustard powder, and nutmeg in a mini food processor and pulse to combine well, scraping the sides of the bowl as needed. Cover and refrigerate if doing this in the morning.


Preheat the broiler to high and set a rack about 6 inches (15 cm) from the heat source. Arrange the bread slices on a baking sheet and broil until golden, about 2 minutes. Flip the slices and spread them with the spinach-cheese mixture. Return to the oven and broil until the cheese is melted and the edges are beginning to brown, 2 to 3 minutes. Let cool for a few minutes, then serve.