Ingredients
Scale
- 1 crusty loaf, preferably sourdough
- 1 package of vegan Follow Your Heart Mozzarella cheese
- 4 tbsp vegan butter
- 3 garlic cloves, minced
- 2 sprigs rosemary (minced)
- 1 bunch parsley
- 1 tsp sea salt
- 1 cup spinach
- 1/2 cup vegan cream cheese
- 2 tbsp white wine
Instructions
- Preheat the oven to 350F.
- Melt butter, then add the garlic. cook for 2 minutes. Set aside once melted.
- In a food processor blend parsley, spinach, and minced rosemary with a drizzle of olive oil and sea salt.
- Cut the bread on a diagonal into 2cm/1″ diamonds but do not cut all the way through the bread.
- Combine the processed herbs with the butter/garlic, add white wine, and cook for 3 minutes.
- Remove from heat and add the cream cheese, now combine all of the ingredients.
- Use your fingers or a knife to pry open each crack and drizzle in the mixture.
- Slice the vegan mozzarella cheese into small squares and add into the bread.
- Wrap with foil and bake for 15-20 minutes until the cheese has mostly melted, then unwrap and bake for an additional 5 minutes to make the bread have a more crusty texture. Serve immediately.
- Prep Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 6-8
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Do I chop or cook spinach? When do I add it to the mixture? Thanks!!
Hi Kelly, My apologies for the confusion! This is actually one of the first recipes I ever produced and I’ve been craving it since! I’ve updated the recipe now. Let me know if you have any other questions.