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Ingredients

• 9-ounce box frozen artichoke hearts, thawed
• 5 ounces frozen spinach, thawed (about 1/2 cup)
• 2 slices fresh white sandwich bread, crusts trimmed
• 1 1/2 cups part-skim ricotta cheese (about 12 ounces)
• 1/2 teaspoon freshly grated lemon zest
• 1/2 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• Pinch cayenne
• 1/4 cup freshly grated Parmesan
• Vegetable cooking spray
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• Serving suggestion: Strips of yellow or red bell pepper, and endive

Description

Food Network