INGREDIENTS
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1 tsp. extra-virgin olive oil
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1 clove garlic, minced
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2 c. baby spinach
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1 15-oz. can artichoke hearts, drained and chopped
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1 c. shredded Gruyere
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4 oz. (1/2 block) cream cheese, softened
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kosher salt
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Freshly ground black pepper
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2 tbsp. butter
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4 slices bread