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These Spinach-Artichoke Crostini are topped with a wealthy and creamy spread that is simple to assemble for a vacation appetizer!

Spinach-Artichoke Crostini

This Spinach-Artichoke Crostini recipe is analogous to my spinach-artichoke dip—only they’re perfectly portioned and far easier to eat at a cocktail party. Plus, they’re just a little lighter since they’re topped with fresh Parmesan cheese, and the dip has no mayo or mozzarella. I even have these White Bean Crostini in case you want one other crostini topping idea.

Why This Crostini Recipe Works

• Party Worthy: This crostini appetizer is delicious and excellent for serving guests this holiday season.
• Make Ahead: Make the dip and slice the bread a day early, so it’s one less thing in your to-do list the day of your event.
• Easy to Serve: These mini crostini are easy to eat at a celebration as they’re bite-sized and don’t require a plate or utensils—perfect as a passed app.
• Pre-portioned: The person portions make it easy to maintain track of what number of you’ve eaten.

What’s the difference between crostini and bruschetta?

The most important difference between crostini and bruschetta is the bread. Crostini typically use baguettes which might be sliced thinner and smaller, while bruschetta is more rustic and infrequently made with sourdough that’s rubbed with garlic and grilled until toasty. Crostini means “little toasts,” and bruschetta, from the word buscare,
means “to roast over coals” in Italian.

Ingredients

• Shallot and Garlic: Chop one medium shallot and three garlic cloves.
• Salt and Pepper to season the spinach
• Spinach: You’ll need one six-ounce bag of fresh baby spinach.
• Crostini Bread: Buy one baguette.
• Artichoke Hearts: Drain one can of artichokes packed in water.
• Cream Cheese: Bring a half cup of sunshine cream cheese to room temperature.
• Red Pepper Flakes are optional, but don’t skip them in case you like just a little heat.
• Parmigiano Reggiano: Grate a bit of Parmigiano Reggiano into the dip and on top of the crostini.

Learn how to Make Spinach Artichoke Crostini

1. Spinach: Sauté the shallots and garlic over medium heat in a big skillet, and season them with salt and pepper. Then add the spinach a handful at a time and cook until it’s just wilted.
2. Cut the baguette and place on a baking sheet lined with parchment paper. Spray the tops flippantly with olive oil. Bake until the perimeters are golden, and the tops are crisp. Next, flip the slices over and spray with more oil.
3. Spinach Artichoke Dip: Pulse the artichokes a couple of times in a food processor. Add the spinach mixture, cream cheese, and red pepper flakes, and grate an oz. of Parmigiano into the food processor. Pulse until the vegetables are finely chopped, and the cream cheese is evenly distributed.
4. Bake the Crostini: Spread a tablespoon of the spinach-artichoke mixture onto each baguette slice, and bake for about 10 minutes. Allow them to cool, after which grate the remaining cheese excessive.

Variations

• Cheese: Freshly grated Parmigiano Reggiano has the very best flavor but will be pricey. Buy regular parmesan or Pecorino Romano to avoid wasting just a little money. And if you need to save time too, buy it already grated.
• Shallot: Swap the shallot with a red onion.
• Spinach: Should you prefer using frozen spinach, thaw and drain it before adding it to the food processor.

How To Make Ahead

These easy spinach-artichoke crostini are great for serving at a celebration. Listed below are a couple of suggestions:

• Double the recipe if it is advisable to serve more people.
• Make Ahead: Make the spinach-artichoke dip and slice the baguette a day early.
• Leftover dip will last for as much as 4 days within the fridge. Crostini are best eaten the day they’re toasted, but when you will have leftovers, store them within the refrigerator and reheat them within the air fryer, oven, or a pan on the stove.

More Spinach Artichoke Recipes You’ll Love

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Yield: 16 servings

Serving Size: 2 crostini

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

• Heat a big skillet over medium heat. When the pan is hot, spray it flippantly with olive oil spray to coat, then add the shallot and garlic, and season with salt and pepper.

• Cook, stirring often, until the shallot is beginning to soften and turn out to be translucent, 2 to three minutes. Add the spinach a handful at a time, stirring after each, and cook just until wilted, one other 2 to three minutes. Put aside to chill for a couple of minutes.

• While the spinach cools, cut the baguette into 1/2-inch thick slices on the diagonal. Depending on the dimensions of your baguette, it’s best to get anywhere from 28 to 36 slices.

• Spread the baguette slices out on the baking sheet (they might be a bit cramped now, but will shrink as they bake) and spray the highest side flippantly with olive oil. Bake until the perimeters are golden and the highest side is crisp, about 10 minutes. Remove the pan, flip the bread slices, and spray flippantly with olive oil. Set the bread aside for now.

• In a food processor, add the drained artichokes and pulse a couple of times just to start out to interrupt 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.

• Taste and add more salt and pepper if vital.

• 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 perimeters of the bread are browned, about 10 minutes.

• Let the crostini cool for a couple of minutes, then grate the remaining 1/2 ounce of Parmesan (2 tablespoons) excessive. Serve straight away.

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Serving: 2 crostini, Calories: 97 kcal, Carbohydrates: 15 g, Protein: 4.5 g, Fat: 2.5 g, Saturated Fat: 1.5 g, Cholesterol: 7.5 mg, Sodium: 219 mg, Fiber: 2 g, Sugar: 2 g