These Spinach Artichoke Crostini combine the creamy richness of a classic spinach
artichoke dip with the satisfying crunch of toasted baguette slices. Perfect as a party
appetizer or a savory snack, they’re easy to make and always a crowd-pleaser!
Instructions
Prepare the Crostini
Preheat your oven to 375°F (190°C).
Arrange the baguette slices on a baking sheet and brush both sides with olive oil.
Bake for 5-7 minutes, or until golden and crispy. Set aside.
Make the Spinach Artichoke Mixture
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add the garlic and sauté for 30 seconds until fragrant.
Stir in the spinach and cook until wilted (1-2 minutes for fresh, 30 seconds for
thawed frozen spinach).
Remove from heat and stir in the artichoke hearts, cream cheese, sour cream,
Parmesan, mozzarella, salt, and pepper. Mix until creamy and combined.
Assemble and Bake
Spoon a generous amount of the spinach artichoke mixture onto each toasted
baguette slice.
Sprinkle a little extra mozzarella on top of each crostini.
Return to the oven and bake for 3-5 minutes, or until the cheese is melted and
bubbly.
Serve and Enjoy
- Garnish with fresh parsley or a dash of red pepper flakes if desired.
- Serve warm and watch them disappear!
FAQs:
Can I make these ahead of time?
Yes! Prepare the spinach artichoke topping up to 2 days in advance and refrigerate.
Assemble and bake just before serving.
What other bread can I use?
Try sourdough, ciabatta, or even pita chips for a fun variation.
Can I freeze the spinach artichoke mixture?
Yes, the mixture freezes well for up to 2 months. Thaw in the fridge and reheat gently
before using.
How do I make this gluten-free?
Use your favorite gluten-free baguette or crackers for a gluten-free option.
