Spinach Artichoke Crostini

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Spinach Artichoke Crostini

These Spinach Artichoke Crostini are an elegant yet easy appetizer that delivers all the creamy, savory flavors of classic spinach-artichoke dip in perfectly portioned bites. Crisp toasted baguette slices are topped with a smooth, cheesy spinach and artichoke spread, then baked until warm and lightly golden. They are ideal for holiday gatherings, parties, or anytime you want a crowd-pleasing starter that feels special without requiring hours in the kitchen.

Unlike traditional spinach-artichoke dip, this version is lighter and fresher. The creamy base comes from cream cheese and finely grated Parmesan, with no mayonnaise and no heavy cheeses. The result is rich and satisfying, yet balanced and not overly heavy. Each crostini is easy to pick up and enjoy, making them perfect for entertaining.

Why You’ll Love This Recipe

  • A great make-ahead appetizer for parties and holidays
  • Bite-sized portions that are easy to serve and eat
  • Creamy and flavorful without being too heavy
  • Simple ingredients with big flavor
  • Easy to customize with different cheeses or vegetables

Crostini vs. Bruschetta

Although often used interchangeably, crostini and bruschetta are not the same. Crostini are made from thinly sliced baguette that is toasted or baked until crisp. Bruschetta typically uses thicker slices of rustic bread, often grilled and rubbed with garlic. Crostini are smaller and more delicate, making them ideal for toppings like this creamy spinach-artichoke mixture.

Ingredients

  • Olive oil spray
  • 1 medium shallot, finely chopped
  • 3 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste
  • 1 (6-ounce) bag fresh baby spinach
  • 1 baguette, sliced on the diagonal into thin pieces
  • 1 (14-ounce) can artichoke hearts packed in water, drained well
  • 1/2 cup light cream cheese, softened
  • A pinch of red pepper flakes (optional)
  • About 1 1/2 ounces Parmigiano Reggiano, finely grated and divided

How to Make Spinach Artichoke Crostini

1. Prepare the Spinach Mixture

Heat a large skillet over medium heat and lightly coat it with olive oil spray. Add the chopped shallot and garlic, seasoning with salt and pepper. Cook for a few minutes, stirring often, until the shallot softens and becomes translucent.

Add the spinach to the skillet a handful at a time, stirring as it wilts. Cook just until all the spinach is tender and any excess moisture has evaporated. Remove from the heat and let the mixture cool slightly.

2. Toast the Bread

Preheat the oven to 450°F. Line a large baking sheet with parchment paper.

Arrange the baguette slices on the baking sheet in a single layer. Lightly spray the tops with olive oil. Bake until the edges are lightly golden and the bread is crisp. Flip the slices over, spray lightly again, and set aside while you prepare the topping.

3. Make the Spinach Artichoke Spread

Place the drained artichoke hearts in a food processor and pulse a few times to break them up. Add the cooled spinach mixture, softened cream cheese, red pepper flakes if using, and most of the grated Parmesan. Pulse until the mixture is well combined, creamy, and finely chopped.

Taste and adjust seasoning with additional salt and pepper if needed.

4. Assemble and Bake

Spread about one tablespoon of the spinach-artichoke mixture onto each toasted baguette slice. Return the baking sheet to the oven and bake until the topping is hot and lightly bubbling and the bread edges are nicely browned.

Remove from the oven, allow to cool slightly, and finish by grating the remaining Parmesan over the crostini. Serve warm.

Variations and Substitutions

  • Cheese: Parmigiano Reggiano offers the best flavor, but regular Parmesan or Pecorino Romano work well.
  • Shallot: Red onion can be used in place of the shallot.
  • Spinach: Frozen spinach may be used if thawed thoroughly and squeezed dry before adding.
  • Heat: Adjust the red pepper flakes to suit your preference or omit them entirely for a mild version.

Make-Ahead and Storage Tips

  • The spinach-artichoke spread can be prepared up to one day in advance and stored in the refrigerator.
  • The baguette can be sliced ahead of time and kept in an airtight container.
  • Assemble and bake just before serving for the best texture.
  • Leftover spread keeps well in the refrigerator for up to four days and can be reheated and served on fresh toast or crackers.

Serving Suggestions

Serve these crostini as part of an appetizer spread alongside fresh vegetables, olives, or other small bites. They also pair well with light salads or soups when you want to turn them into a simple meal starter.

These Spinach Artichoke Crostini are proof that simple ingredients, prepared thoughtfully, can create a truly memorable appetizer that guests will keep coming back for.

 

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