When it comes to party foods, I often find myself torn between wanting something fancy and something easy—so I guess that’s why I adore this spinach artichoke crostini! Picture this: you’re at a gathering, music playing softly in the background (maybe that new Taylor Swift song because, let’s face it, she’s everywhere), and you take a bite of this crostini—it’s like a creamy flavor explosion in your mouth. And hey, who knew artichokes could be the life of the party?
Steps
- Preheat the oven to 450°F and line a baking sheet with parchment paper. In a large skillet over medium heat, spray a light coat of olive oil, then cook the chopped shallot and garlic with a pinch of salt and pepper for 2 to 3 minutes until translucent. Gradually add the spinach, stirring until it wilts, then set it aside to cool slightly.
- Slice the baguette into 1/2-inch thick pieces on a diagonal, aiming for 28 to 36 slices depending on the baguette size. Arrange the slices on the prepared baking sheet and spray the tops lightly with olive oil. Bake for about 10 minutes until the edges are golden and the tops are crisp, then flip the slices, spray again, and set aside.
- In a food processor, pulse the drained artichokes a few times to break them up slightly. Add the cooled spinach mixture, cream cheese, optional red pepper flakes, and 1 ounce of grated Parmesan. Pulse until the vegetables are finely chopped and the cheese is evenly mixed in, then adjust seasoning with additional salt and pepper if needed.
- Spread about 1 tablespoon of the artichoke mixture onto each baguette slice. Return to the oven and bake for approximately 10 minutes, until the topping bubbles and the bread edges brown. Allow the crostini to cool briefly, then grate the remaining Parmesan over the top and serve immediately.
Ingredients
- Artichoke Crostini:
- Olive oil spray
- 1 medium shallot, chopped
- 3 garlic cloves, chopped
- Kosher salt and freshly ground pepper to taste
- 1 six-ounce bag of fresh baby spinach
- 1 eleven-ounce baguette
- 1 fourteen-ounce can of artichoke hearts, packed in water and drained
- 1/2 cup light cream cheese, softened
- Pinch of red pepper flakes (optional)
- 1 1 1/2 ounce piece of Parmigiano Reggiano, grated (or 1/3 cup pre-shredded)
Nutritional Values
Calories: 776 kcal | Carbohydrates: 120 g | Protein: 36 g | Fat: 20 g | Saturated Fat: 12 g | Cholesterol: 60 mg | Sodium: 1752 mg | Fiber: 16 g | Sugar: 16 g
FAQ
- What distinguishes crostini from bruschetta?
- The primary difference lies in the bread used. Crostini are typically made using thinner, smaller slices of baguette, while bruschetta is generally crafted from more rustic sourdough, which is often rubbed with garlic and grilled.
- Can I prepare the Spinach-Artichoke Crostini in advance?
- Yes, you can prepare the spinach-artichoke mixture and slice the baguette a day in advance. This will simplify your preparation on the day of your event.
- What alternative cheese options can I use for this recipe?
- Although freshly grated Parmigiano Reggiano offers the best flavor, you can opt for regular parmesan or Pecorino Romano as a budget-friendly alternative. Pre-shredded cheese can also save you time.
- Is it possible to use frozen spinach instead of fresh?
- Yes, you can use frozen spinach. Just ensure it is thawed and well-drained before incorporating it into the food processor.
- How should I store leftover crostini, and how long will they last?
- Leftover crostini are best consumed the day they are toasted. However, if you have leftovers, store them in the refrigerator and reheat using an air fryer, oven, or stovetop. The leftover spinach-artichoke dip will last up to four days in the fridge.
Tips
- Prepare the spinach-artichoke dip and slice the baguette a day ahead to save time on the day of your event.
- Use freshly grated Parmigiano Reggiano for the best flavor, but if you’re looking to save money, substitute with regular parmesan or Pecorino Romano.
- If you prefer using frozen spinach, ensure you thaw and drain it well before adding it to the food processor.
- Leftover dip can be stored in the refrigerator for up to four days, and any leftover crostini can be reheated in the air fryer, oven, or on the stove.
Equipment
- Artichoke Crostini recipe that you might not typically have at home and could find on Amazon:
- Food Processor – for pulsing the artichokes and mixing the dip.
- Box Grater – for grating the Parmigiano Reggiano cheese.
- Large Skillet – for sautéing the shallots, garlic, and spinach.
- Baking Sheet – for baking the crostini.
- Parchment Paper – for lining the baking sheet.
