These Spinach-Artichoke Crostini are topped with a rich, creamy spread that’s quick to assemble and perfect as a holiday appetizer or for any gathering where bite-sized, flavorful hors d’oeuvres are welcome.
Spinach-Artichoke Crostini
This crostini version is inspired by classic spinach-artichoke dip but portioned into individual toasts that are easy to eat at a cocktail party. The topping is lighter than some traditional recipes because it uses light cream cheese and fresh Parmigiano Reggiano for brightness, without mayo or melted mozzarella. These crostini are simple to prepare ahead of time and finish just before serving.
Why This Crostini Recipe Works
- Party ready: Bite-sized crostini are easy to pick up and enjoy while mingling.
- Make-ahead friendly: Prepare the spinach-artichoke spread and slice the bread a day in advance to simplify entertaining.
- Easy to serve: No plates or utensils required—perfect for passed appetizers or a buffet.
- Balanced flavor and texture: Tender vegetable topping with bright Parmesan on a crisp, toasted baguette.
What is the difference between crostini and bruschetta?
Crostini and bruschetta are both toasted bread appetizers, but they differ mainly by the bread and preparation. Crostini are small, thin slices of baguette that are toasted until crisp. Bruschetta tends to be larger slices, often from rustic breads like sourdough, rubbed with garlic and grilled or charred. “Crostini” literally means “little toasts.”
Ingredients
- Olive oil spray: To lightly coat the baguette slices before toasting.
- 1 medium shallot, chopped and 3 garlic cloves, chopped
- Kosher salt and freshly ground pepper to taste
- 1 (6-ounce) bag fresh baby spinach
- 1 (11-ounce) baguette
- 1 (14-ounce) can artichoke hearts, drained
- 1/2 cup light cream cheese, softened
- Pinch red pepper flakes (optional, for a touch of heat)
- 1 1/2 ounces Parmigiano Reggiano, grated (about 1/4–1/3 cup total), divided
How to Make Spinach Artichoke Crostini
- Preheat and prepare: Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Sauté aromatics: Heat a large skillet over medium heat and lightly coat with olive oil spray. Add the chopped shallot and garlic, season with salt and pepper, and cook until the shallot softens, about 2–3 minutes.
- Wilt the spinach: Add the baby spinach a handful at a time, stirring until just wilted, another 2–3 minutes. Remove from heat and let cool slightly.
- Toast the bread: Slice the baguette on a diagonal into 1/2-inch slices (you should get roughly 28–36 slices depending on the baguette). Arrange the slices on the prepared baking sheet, spray the tops lightly with olive oil, and bake until golden and crisp on top, about 10 minutes. Flip and lightly oil the other side if desired, then set aside.
- Make the topping: In a food processor, pulse the drained artichoke hearts a few times to break them up. Add the cooked spinach mixture, softened cream cheese, a pinch of red pepper flakes if using, and 1 ounce (about 1/4 cup) grated Parmesan. Pulse until the mixture is finely chopped and evenly combined. Taste and adjust seasoning with salt and pepper.
- Assemble and bake: Spread about 1 tablespoon of the spinach-artichoke mixture onto each toasted baguette slice. Return the topped crostini to the oven and bake until the topping is bubbling and the edges of the bread are nicely browned, about 8–10 minutes.
- Finish and serve: Remove from the oven, let cool a few minutes, then grate the remaining 1/2 ounce (about 2 tablespoons) of Parmesan over the crostini. Serve warm.
Variations
- Cheese swaps: Parmigiano Reggiano offers the best flavor, but regular parmesan or Pecorino Romano work well and cost less. Pre-grated cheese saves time.
- Onion alternative: Substitute a small red onion if you don’t have a shallot.
- Frozen spinach: Thaw and thoroughly drain frozen spinach before using to prevent excess moisture.
- Extra richness: Add a spoonful of plain Greek yogurt or a little grated mozzarella if you prefer a creamier, melty topping.
Make-Ahead Tips
These crostini are well suited to prepping ahead. Make the spinach-artichoke spread and store it in the refrigerator for up to four days. Slice the baguette in advance and keep the slices in an airtight container. Toast or finish the crostini the day you plan to serve them for the best texture. Leftover toasted crostini can be reheated in an air fryer, oven, or skillet to regain crispness.
Yield, Time & Nutrition
- Yield: About 32 crostini (approximately 16 servings at 2 crostini per person)
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Per serving (2 crostini): ~97 calories, 4.5 g protein, 15 g carbohydrates, 2.5 g fat, 2 g fiber
Notes
This recipe makes roughly 32 crostini depending on the thickness of your baguette slices. Multiply the recipe to feed a larger crowd. For best results, serve the crostini warm so the topping is slightly bubbling and the cheese is freshly grated on top.