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Ingredients
- 4 thick slices bread, toasted
- 1 tablespoon olive oil, divided
- 1 1/2 cups leftover creamed spinach, divided
- 1 tablespoon freshly shredded Parmigiano-Reggiano cheese, divided
Method
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Brush the lighter sides of the toast with olive oil. Place the toast pieces onto the prepared baking sheet with oiled sides down.
- Spoon leftover creamed spinach onto the toast slices, spreading the spinach all the way to the edges. Top each with a sprinkle of Parmigiano-Reggiano cheese.
- Bake in the preheated oven for 10 minutes. Turn on the oven's broiler and broil spinach toasts until the cheese is lightly browned, about 2 more minutes.
