Spinach-Artichoke Crostini
These delightful Spinach-Artichoke Crostini boast a luscious and velvety topping that comes together effortlessly, making them an ideal choice for a festive starter!
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Ingredients
- Olive oil spray
- 3 garlic cloves
- 1 11 ounce baguette
- 1 14-ounce can artichoke hearts
- 1/2 cup light cream cheese
- Pinch red pepper flakes
- 1 1 1/2 ounce piece of Parmigiano Reggiano
- 1 6-ounce bag fresh baby spinach
- 1 medium shallot
- Kosher salt
Instructions
- 1
Begin by setting your oven temperature to 450°F. Prepare a baking sheet by lining it with parchment paper.
- 2
Place a large skillet on medium heat. Once the skillet is warmed, lightly mist it with olive oil spray to create a thin coating. Next, introduce the shallot and garlic, seasoning them with salt and pepper.
- 3
Stir frequently as you cook the mixture until the shallot becomes tender and translucent, which should take about 2 to 3 minutes. Gradually add the spinach in small handfuls, stirring after each addition, and continue cooking until just wilted, for another 2 to 3 minutes. Allow the mixture to cool for a few minutes afterward.
- 4
While the spinach cools, slice the baguette diagonally into pieces about 1/2 inch thick. Depending on the length of your baguette, you should yield approximately 28 to 36 slices.
- 5
Arrange the baguette slices on the prepared baking sheet (they might be a little close together at this point, but they will shrink during baking) and lightly spray the tops with olive oil. Bake until the edges turn golden and the tops become crisp, approximately 10 minutes. Once done, remove the baking sheet, flip the slices over, and give them another light spray of olive oil. Set the bread aside for the time being.
- 6
In a food processor, add the drained artichokes and pulse a few times to begin breaking them down. Incorporate the spinach mixture along with the cream cheese and red pepper flakes (if you choose to use them). Grate 1 ounce of Parmesan (approximately 1/4 cup) into the processor and pulse again until the vegetables are finely chopped and the cream cheese is well blended.
- 7
Taste the mixture and adjust the seasoning with additional salt and pepper if needed.
- 8
Take 1 tablespoon of the artichoke blend and spread it over each baguette slice. Place the baking sheet back in the oven and bake until the topping is bubbling and the edges of the bread are browned, about 10 minutes.
- 9
Allow the crostini to cool for a few minutes, then grate the remaining 1/2 ounce of Parmesan (around 2 tablespoons) on top. Serve immediately.
Nutrition Information
Notes & Tips
- Makes about 32