Spinach-Artichoke Crostini
Ingredients
- olive oil spray
- 1 mediumshallot
chopped
- 3garlic cloves
chopped
- and fresh pepper to tastekosher salt
- 16-ounce bag fresh baby spinach
- 111 ounce baguette
- 114-ounce can artichoke hearts
packed in water, drained
- ½ clight cream cheese
softened
- red pepper flakes
optional
- 11 1/2 ounce piece of parmigiano reggiano
grated with a box grater or or 1/3 cup pre-shredded
Directions
- 1
Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- 2
Heat a large skillet over medium heat. When the pan is hot, spray it lightly with olive oil spray to coat, then add the shallot and garlic, and season with salt and pepper.
- 3
Cook, stirring often, until the shallot is starting to soften and become translucent, 2 to 3 minutes. Add the spinach a handful at a time, stirring after each, and cook just until wilted, another 2 to 3 minutes. Set aside to cool for a few minutes.
- 4
While the spinach cools, cut the baguette into 1/2-inch thick slices on the diagonal. Depending on the size of your baguette, you should get anywhere from 28 to 36 slices.
- 5
Spread the baguette slices out on the baking sheet (they may be a bit cramped now, but will shrink as they bake) and spray the top side lightly with olive oil. Bake until the edges are golden and the top side is crisp, about 10 minutes. Remove the pan, flip the bread slices, and spray lightly with olive oil. Set the bread aside for now.
- 6
In a food processor, add the drained artichokes and pulse a few times just to start to break them up. Add the spinach mixture, cream cheese, and the red pepper flakes (if using). Grate 1 ounce of Parmesan (1/4 cup) into the food processor and pulse again until the vegetables are finely chopped and the cream cheese is evenly distributed.
- 7
Taste and add more salt and pepper if necessary.
- 8
Spread each slice of baguette with 1 tablespoon of the artichoke mixture. Return the pan to the oven and bake until the topping is bubbling and the edges of the bread are browned, about 10 minutes.
- 9
Let the crostini cool for a few minutes, then grate the remaining 1/2 ounce of Parmesan (2 tablespoons) over the top. Serve right away.
Spinach-Artichoke Crostini
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About this Recipe
Looking for that perfect holiday appetizer that feels both special and incredibly easy? These Spinach-Artichoke Crostini are your answer. They deliver all the comforting, savory flavors you crave in a classic dip, perfectly portioned onto crisp bites, making entertaining a breeze.
Why This Recipe Works
The magic of this recipe lies in its elegant simplicity and fantastic flavor payoff. It combines fresh baby spinach and tender artichoke hearts with a rich, creamy light cream cheese base, enhanced by the sharp, salty notes of Parmigiano Reggiano. The ease of assembly means you can spend less time in the kitchen and more time enjoying your guests, without sacrificing a homemade touch.
What truly sets these crostini apart is the balance. You get the fresh, vibrant taste of spinach and artichoke, the gentle warmth of sautéed shallot and garlic, and a hint of red pepper flake for a subtle kick. Each bite offers a delightful contrast between the crunchy baguette and the warm, opulent spread. Plus, it's a wonderfully vegetarian appetizer that's naturally satisfying, yet surprisingly light at just 97 calories per serving, making it a smart choice for those mindful of their diet or following Weight Watchers.
What to Expect
Prepare your palate for a symphony of textures and tastes. You'll bite into a beautifully golden, crunchy slice of baguette, yielding to a luxuriously smooth and savory topping. The creaminess from the light cream cheese is perfectly balanced by the earthy spinach and the slightly tangy artichoke hearts. Hints of fragrant shallot and pungent garlic weave through the spread, culminating in the salty, umami finish of fresh Parmigiano Reggiano. It’s an inviting, warm appetizer that feels gourmet, yet utterly approachable.
Customization & Variations
Feel free to make these Spinach-Artichoke Crostini your own! For an extra layer of flavor, consider adding a pinch of dried oregano to the spinach and artichoke mixture. If you want a different cheesy dimension, a sprinkle of smoked mozzarella or even some crumbled feta could be lovely. While already a fantastic vegetarian appetizer, you could also serve this spread alongside other vegetable crudités for a gluten-free option. If you prefer a milder garlic flavor, try roasting the garlic cloves before chopping.
Serving & Context
These delightful crostini are the quintessential holiday appetizer, perfect for festive gatherings, cocktail parties, or even a cozy evening in. Serve them warm, straight from the oven, perhaps garnished with a few extra red pepper flakes or a tiny sprig of fresh parsley for a pop of color.