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Spinach Artichoke Crostini topped with creamy spread on toasted baguette slices.

Spinach Artichoke Crostini

Crispy toasted bread topped with a creamy spinach artichoke mixture, perfect for parties or casual gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Appetizer, Snack
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Crostini
  • 1 piece baguette, sliced into thin rounds Use a sturdy bread that holds toppings well.
  • 2 tbsp olive oil For brushing the bread.
For the Topping
  • 1 cup spinach, cooked and squeezed dry Frozen works great if thawed and dried.
  • 1 cup artichoke hearts, chopped Canned or jarred, drained well.
  • 4 oz cream cheese, softened
  • 1.25 cups shredded mozzarella
  • 1/3 cup grated parmesan
  • 2 to 3 cloves garlic, minced
  • Salt and black pepper To taste.
  • Optional: a pinch of red pepper flakes or a squeeze of lemon

Method
 

Preparation
  1. Preheat your oven to 400 F.
  2. Lay the baguette slices on a baking sheet and brush lightly with olive oil.
  3. Bake for about 6 to 8 minutes, flipping once, until lightly golden.
Mixing the Topping
  1. In a bowl, stir together the softened cream cheese, mozzarella, parmesan, garlic, spinach, and chopped artichokes.
  2. Season with salt and pepper and add red pepper flakes or lemon if desired.
Baking
  1. Spoon the mixture onto the toasted bread slices.
  2. Put them back in the oven for 8 to 10 minutes until hot and melty.
  3. Optional: Broil for 30 to 60 seconds for browned tops.
Serving
  1. Let cool briefly and serve immediately.

Notes

Best served fresh; leftovers can be stored separately in the fridge for up to 3 days.