cheesy bread florentine

you will need: a sharp knife, spatula, mixing bowl, skillet, cookie sheet, parchment paper
yields 10-12 servings

1 loaf french bread
3/4 jar alfredo (or make your own)
1 tablespoon Dijon mustard
1/2 tablespoon olive oil
2 small cloves garlic, minced
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 large tomato, deseeded and chopped
1/2 cup shredded parmesan
2 cups shredded provolone or gruyere cheese
pepper to taste

preheat oven to 350 degrees.

in a mixing bowl, combine alfredo, mustard and pepper; set aside.

slice loaf of french bread down the middle. place bread flat side up on a cookie sheet covered with parchment paper.

in a hot skillet, add olive oil and saute garlic until tender and fragrant. add spinach, alfredo and parmesan, stirring to mix well. add tomatoes and remove from heat.

spread mixture evenly over bread. sprinkle with provolone cheese. bake for 25 to 35 minutes or until cheese is golden and bread is crunchy.

slice and serve warm.