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Cheesy Spinach & Artichoke Baguette with Castello® Tickler Extra Mature Cheddar

Cheesy Spinach & Artichoke Baguette with Castello® Tickler Extra Mature Cheddar

Prep 15 min Cook 15 min 4 servings


For the baguette:

  • 200 g Castello® Tickler extra mature cheddar, crumbled
  • 1 large baguette, cut in half
  • 200 g spinach
  • 280 g jar artichokes hearts, drained and roughly chopped
  • 280 g jar of roasted red peppers, drained and roughly chopped
  • 3 garlic cloves, minced
  • 10 g dijon mustard
  • 150 g sour cream
  • 50 g mayonnaise
  • 150 g vine tomatoes, roughly chopped


For the baguette:

1. Preheat oven to 200°C. Place the sliced baguettes onto a baking tray and set aside.

2. In a large frying pan, place the spinach and fry for 4 minutes until wilted. Remove from the heat and allow to cool slightly before squeezing out the excess water between some kitchen roll.

3. Next, chop the spinach finely, and place into a bowl.

4. Next, add the garlic, sour cream, mayonnaise, red pepper, artichokes, and 150g of the crumbled Castello® Tickler Extra Mature Cheddar into the bowl. Stir to combine, and season with pepper to taste.

5. Generously spoon mixture over the sliced baguettes and top with the remaining 50g crumbled Castello® Tickler Extra Mature Cheddar.

6. Bake in the preheated oven for 15 minutes.

7. Add the vine tomatoes to the same tray as the baguettes, then turn on the grill for the final 10 minutes and cook until bubbling and golden.

To serve:

8. Simply slice the baguette into chunks and top with oozing tomatoes! A perfect sharing dish!