These Spinach Artichoke Crostini are covered with a rich and creamy spread that’s simple to make for a holiday appetizer!
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Spinach Artichoke Crostini
This Spinach-Artichoke Crostini dish is similar to my spinach-artichoke dip, but it’s properly portioned and much easier to serve at a cocktail party. They’re also a little lighter because they’re topped with fresh Parmesan cheese, and the dip contains no mayonnaise or mozzarella. I also have these White Bean Crostini if you want another crostini topping idea.
Why This Spinach Artichoke Crostini Works
- Party-worthy: This crostini appetizer is scrumptious and ideal for entertaining friends this holiday season.
- Make Ahead: Make the dip and slice the bread the day before your event to save time on the big day.
- Easy to Serve: Because they are bite-sized and do not require a plate or cutlery, these small crostini are ideal for serving as a passing appetizer at a party.
- Pre-portioned: Individual servings make it simple to keep track of how many you’ve consumed.
What is the difference between crostini and bruschetta?
The primary distinction between crostini and bruschetta is the bread. Crostini are often thinly sliced baguettes, but bruschetta is more rustic and commonly made with sourdough smeared with garlic and toasted till toasty. Crostini, meaning “little toasts,” and bruschetta, from the term buscare, meaning “to roast over coals” in Italian.
Spinach Artichoke Crostini Ingredients
- Shallot and Garlic: Chop a medium shallot and three garlic cloves.
- Season spinach with salt & pepper.
- Spinach: Use one six-ounce bag of fresh baby spinach.
- Crostini Bread: Purchase one baguette.
- Artichoke Hearts: Drain one can of artichokes packed with water.
- Cream Cheese: Bring a half cup of light cream cheese to room temperature.
- Red Pepper Flakes are optional, but don’t leave them out if you want a little spice.
- Parmigiano Reggiano: Grate a slice of Parmigiano Reggiano into the dip and place on top of the crostini.
How to Make Spinach Artichoke Crostini
- Spinach: In a large pan, sauté the shallots and garlic over medium heat, seasoning with salt and pepper. Then, add the spinach a handful at a time, cooking until slightly wilted.
- Slice the baguette and set it on a baking pan lined with parchment paper. Spray the tops gently with olive oil. Bake until the edges are brown and the tops are crunchy. Then, turn the slices over and spray with more oil.
- Spinach Artichoke Dip: Using a food processor, pulse the artichokes several times. In the food processor, combine the spinach mixture, cream cheese, and red pepper flakes, then grate 1 ounce of Parmigiano. Pulse until the veggies are finely minced and the cream cheese is uniformly mixed.
- Bake the Crostini: Place a spoonful of the spinach-artichoke mixture on each baguette slice and bake for 10 minutes. Allow it cool completely before grating the remaining cheese on top.
Spinach Artichoke Crostini Variations
- Cheese: Freshly grated Parmigiano Reggiano offers the finest flavor, but it is expensive. To save some money, buy normal Parmesan or Pecorino Romano. If you want to save time, purchase it pre-grated.
- Shallot: Replace the shallot with a red onion.
- Spinach: If you prefer to use frozen spinach, defrost and drain it before adding it to the food processor.
How To Make Spinach Artichoke Crostini Ahead
These easy spinach-artichoke crostini are great for serving at a party. Here are a few tips:
- If you need to feed more than one person, double the recipe.
- Make ahead: Prepare the spinach-artichoke dip and slice the baguette the day before.
- Leftover dip can be refrigerated for up to four days. Crostini are best eaten the day they are toasted, but if you have any leftovers, refrigerate them and reheat in the air fryer, oven, or a skillet on the stove.
More Spinach Artichoke Recipes You’ll Love
- Spinach Artichoke Chicken Casserole
- Spinach Artichoke Pasta
- Creamy Spinach Artichoke Chicken
- Spinach Artichoke Pita Grilled Cheese
Recipe Card
Spinach Artichoke Crostini
These Spinach-Artichoke Crostini are covered with a rich and creamy spread that is easy to make for a holiday appetizer.
Ingredients
- Olive oil spray
- 1 medium shallot chopped
- 3 garlic cloves chopped
- Kosher salt and fresh pepper to taste
- 1 6- ounce bag fresh baby spinach
- 1 11 ounce baguette
- 1 14- ounce can artichoke hearts packed in water, drained
- 1/2 cup light cream cheese softened
- Pinch red pepper flakes optional
- 1 1 1/2 ounce piece of Parmigiano Reggiano grated with a box grater or or 1/3 cup pre-shredded
Instructions
- Preheat the oven to 450° Fahrenheit. Line a baking sheet with parchment paper.
- Cook in a large skillet over medium heat. When the pan is heated, brush it gently with olive oil spray before adding the shallot and garlic, seasoning with salt and pepper.
- Cook, stirring often, until the shallot begins to soften and turn translucent, about 2 to 3 minutes. Cook the spinach, a handful at a time, stirring after each addition, until barely wilted, about 2 to 3 minutes. Allow to cool for few minutes.
- While the spinach is cooling, cut the baguette into diagonal 1/2-inch slices. Depending on the size of the baguette, you should receive somewhere between 28 and 36 slices.
- Spread the baguette slices out on the baking sheet (they may appear crowded now, but they will shrink as they bake) and gently spritz the top side with olive oil. Bake for approximately 10 minutes, or until the edges are brown and the top is crispy. Remove the skillet, turn the bread pieces, and lightly coat with olive oil. Set aside the bread for now.
- In a food processor, combine the drained artichokes and pulse a few times to break them up. Combine the spinach mixture, cream cheese, and red pepper flakes (if using). Grate 1 ounce (1/4 cup) Parmesan into the food processor, then pulse again until the veggies are thoroughly chopped and the cream cheese is equally spread.
- Taste and add additional salt and pepper as needed.
- Spread 1 tablespoon artichoke mixture on each slice of bread. Return the pan to the oven and bake for 10 minutes, or until the topping is bubbling and the bread edges are browned.
- Allow the crostini to cool for a few minutes before grating the remaining 1/2 ounce (2 tablespoons) Parmesan over the top. Serve straight away.
Notes
Makes about 32