In a large sauté pan, heat the olive oil over medium heat. Add the garlic and cook, stirring, until golden.

Add the artichoke hearts and chili flakes. Sauté, stirring, to combine, 2-3 minutes.

Fold in the spinach and cook, stirring, until wilted. Add the lemon juice and zest and season with salt and pepper to taste; remove the pan from the heat.

Transfer the sautéed veggie mixture to a colander to drain any excess liquid. Then, transfer it to a cutting board and roughly chop (alternatively, you can transfer the mixture to a food processor and pulse until roughly chopped).

Place the chopped artichoke mixture in a large mixing bowl. Fold in half of the Parmesan and half of the mozzarella. Taste and season with salt and pepper as desired; set aside.

Cut the baguette into ½-inch-thick slices. Drizzle the slices with olive oil and season with salt and pepper to taste. Grill the bread until lightly charred or broil until lightly toasted.

Arrange the toasted bread slices on a baking sheet in a single layer. Smear each slice with the spinach-artichoke mixture and top with the remaining cheeses, dividing evenly. Broil, watching carefully to prevent burning, until golden brown.

Serve immediately and enjoy!

In a large mixing bowl, whip the ricotta with 1 tablespoon of olive oil and season with salt and pepper.

In a large sauté pan, toast the pecans over medium-low heat with 1 teaspoon of olive oil and season with salt and pepper. Transfer the toasted pecans to a cutting board and roughly chop.

Slice the bread into ½-inch-thick pieces. Brush the slices with olive oil and season with salt and pepper. Grill the bread until lightly charred, or broil until toasted.

Smear a generous amount of the whipped ricotta over the warm bread slices. Drizzle with honey, then sprinkle with the toasted pecans, pomegranate seeds, chopped mint, a pinch of the chili flakes, and some cracked black pepper.

Serve immediately and enjoy!