These Spinach-Artichoke Crostini are topped with a rich and creamy spread that is easy to assemble for a holiday appetizer!
Spinach-Artichoke Crostini
This Spinach-Artichoke Crostini recipe is similar to my spinach-artichoke dip—only they’re perfectly portioned and much easier to eat at a cocktail party. Plus, they’re a little lighter since they’re topped with fresh Parmesan cheese, and the dip has no mayo or mozzarella. I also have these White Bean Crostini if you want another 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 on your to-do list the day of your event.
- Easy to Serve: These mini crostini are easy to eat at a party as they’re bite-sized and don’t require a plate or utensils—perfect as a passed app.
- Pre-portioned: The individual portions make it easy to keep track of how many you’ve eaten.
What is the difference between crostini and bruschetta?
The main difference between crostini and bruschetta is the bread. Crostini typically use baguettes that are sliced thinner and smaller, while bruschetta is more rustic and often 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 light cream cheese to room temperature.
- Red Pepper Flakes are optional, but don’t skip them if you like a little heat.
- Parmigiano Reggiano: Grate a piece of Parmigiano Reggiano into the dip and on top of the crostini.
How to Make Spinach Artichoke Crostini
- Spinach: Sauté the shallots and garlic over medium heat in a large skillet, and season them with salt and pepper. Then add the spinach a handful at a time and cook until it’s just wilted.
- Cut the baguette and place on a baking sheet lined with parchment paper. Spray the tops lightly with olive oil. Bake until the edges are golden, and the tops are crisp. Next, flip the slices over and spray with more oil.
- Spinach Artichoke Dip: Pulse the artichokes a few times in a food processor. Add the spinach mixture, cream cheese, and red pepper flakes, and grate an ounce of Parmigiano into the food processor. Pulse until the vegetables are finely chopped, and the cream cheese is evenly distributed.
- Bake the Crostini: Spread a tablespoon of the spinach-artichoke mixture onto each baguette slice, and bake for about 10 minutes. Let them cool, and then grate the remaining cheese over the top.
Variations
- Cheese: Freshly grated Parmigiano Reggiano has the best flavor but can be pricey. Buy regular parmesan or Pecorino Romano to save a little money. And if you want to save time too, buy it already grated.
- Shallot: Swap the shallot with a red onion.
- Spinach: If 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 party. Here are a few tips:
- Double the recipe if you need to serve more people.
- Make Ahead: Make the spinach-artichoke dip and slice the baguette a day early.
- Leftover dip will last for up to four days in the fridge. Crostini are best eaten the day they’re toasted, but if you have leftovers, store them in the refrigerator and reheat them in the air fryer, oven, or a pan on the stove.
More Spinach Artichoke Recipes You’ll Love
Yield: 16 servings
Serving Size: 2 crostini
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Preheat the oven to 450°F. Line a baking sheet with parchment paper.
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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.
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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.
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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.
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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.
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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.
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Taste and add more salt and pepper if necessary.
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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.
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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.
Last Step:
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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
