Spinach Artichoke Panini Bites Food

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MONTEREY ARTICHOKE PANINI



Monterey Artichoke Panini image

Looking for a new sandwich idea? This wonderful combination of cheese, artichokes, spinach and tomatoes feels fresh and special. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

4 slices sourdough or multigrain bread
4 slices Monterey Jack cheese (3/4 ounce each)
1/2 cup water-packed artichoke hearts, rinsed, drained and halved
1/2 cup fresh baby spinach
4 slices tomato
1 tablespoon butter, softened

Steps:

  • Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

Nutrition Facts : Calories 416 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 855mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.

PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS



Panini With Artichoke Hearts, Spinach and Red Peppers image

Here's a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

6 ounces (1 bag) baby spinach
3 tablespoons olive oil
2 garlic cloves, minced
12 ounces frozen or fresh cooked artichoke hearts, sliced
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt
freshly ground pepper
1 large or 2 smaller roasted sweet red peppers, sliced
1/4 pound fontina or Gruyère, thinly sliced or grated
8 slices whole grain country bread

Steps:

  • Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
  • Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
  • Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 636 milligrams, Sugar 6 grams, TransFat 0 grams

SPINACH & ARTICHOKE BITES



Spinach & Artichoke Bites image

No crackers, no bread cubes, no double dipping! Delicious spinach and artichoke "dip" served in pastry tart shells for an easy, warm, make-ahead appetizer. Can substitute all ingredients with lite/lower fat alternatives.

Provided by Something to Chu On

Categories     Spinach

Time 2h

Yield 18 mini tarts, 10 serving(s)

Number Of Ingredients 8

1 (10 ounce) box frozen chopped spinach, thawed
1 cup parmesan cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup sour cream
1 cup cream cheese, softened
1/3 cup mayonnaise
1 (40 g) package Knorr vegetable soup mix
1 (255 g) package tenderflake miniature tart shells

Steps:

  • Preheat oven to 375°F.
  • Mix all ingredients except tart shells (do not prepare the soup, use as dry mix).
  • Refrigerate for at least 60 minutes to allow the dehydrated veggies in the soup base to soften.
  • Meantime, thaw mini tart shells for 5-10mins and separate. Place on baking sheet.
  • Fill tart shells and bake for 20-30 minutes until bubbling.
  • Serve warm or cool.

Nutrition Facts : Calories 245.5, Fat 18.9, SaturatedFat 10.4, Cholesterol 46.6, Sodium 710.7, Carbohydrate 11.9, Fiber 3.1, Sugar 1.5, Protein 9.4

SPINACH-ARTICHOKE PASTA BITES



Spinach-Artichoke Pasta Bites image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 24 spinach-artichoke pasta bites

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil, plus more for the pan
Kosher salt
1 1/4 cups small pasta shells
4 ounces cream cheese, at room temperature
1 large egg
2 cloves garlic, grated
1 1/2 cups chopped baby spinach
1 cup frozen artichoke hearts, thawed and chopped
1 cup shredded fontina cheese
1/2 cup shredded mozzarella cheese
Freshly ground pepper
1/3 cup panko

Steps:

  • Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large saucepan of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs. Drain.
  • Combine the cream cheese, egg and garlic in a large bowl and whisk until smooth. Stir in the pasta, baby spinach, artichoke hearts, fontina, mozzarella, 1/2 teaspoon salt and a few grinds of pepper until well combined.
  • Fill the muffin cups with the pasta mixture. Toss the panko with the olive oil and a pinch of salt in a small bowl. Sprinkle over the pasta.
  • Bake until the pasta is golden around the edges, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan.

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