1. In a steamer basket set over 1 inch of simmering water, steam the spinach until wilted, a few minutes. Remove the spinach and drain well.
2. Put the spinach and garlic in a food processor and pulse until smooth. Add in the sour cream, almonds, parsley, thyme, chives, cayenne, and season with 1/8 teaspoon salt. Pulse until combined. Stir in the lemon zest and lemon juice.
3. Spread the spinach mixture on the toasted bread, sprinkle with additional chopped almonds, and serve.
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