Baked Spinach Dip Canapes


24 bites

  • 6 slices Original Ezekiel 4:9 Sprouted Whole Grain Bread
  • 1 tablespoon extra virgin olive oil
  • 1 pound baby spinach
  • 1 teaspoon fine sea salt
  • 1 1/4 cup whole milk ricotta
  • 1/2 teaspoon black pepper
  • 3/4 cup plain Greek yogurt
  • 1/3 cup finely chopped roasted red peppers
  • Lemon zest, optional
  1. Preheat oven to 350°F. Lightly oil a mini muffin tin.
  2. Flatten bread with a rolling pin and use a small round cookie cutter to cut each piece into 4 circles. Press the circles into each of the depressions in the muffin tin and bake until toasted, about 8-10 minutes. Set aside.
  3. In a medium skillet, heat oil over medium heat. Add spinach and salt and cook until wilted. Transfer spinach to a fine strainer and press with a spatula over the sink to remove as much liquid from the spinach as possible. Roughly chop spinach.
  4. In a medium bowl, combine spinach, ricotta, and pepper. Fill bread crusts with ricotta mixture. Bake until heated through, about 10-12 minutes. Allow to cool for 5 minutes.
  5. Top with yogurt, red peppers, and lemon zest if desired. Serve immediately.