There’s something truly irresistible about the combination of creamy spinach and tangy artichoke, especially when it’s spread over warm, toasty baguette slices. These Spinach-Artichoke Crostini are my go-to appetizer for any gathering, whether it’s a festive holiday party or a casual get-together. The satisfying crunch of the baguette paired with the rich, cheesy topping creates a delightful contrast that guests can’t get enough of.
You won’t believe how easy they are to whip up! In just a few simple steps, you can create a light appetizer that feels indulgent but is surprisingly low in calories. With fresh spinach and artichokes, this dish not only looks beautiful on a platter but is also packed with nutrition, making it a guilt-free crowd-pleaser. Plus, the best part? You can easily customize them to fit various dietary needs—there’s a gluten-free baguette option waiting for you! Let’s dive into this deliciously simple recipe that will have everyone asking for seconds.
Why will you love Spinach-Artichoke Crostini?
Irresistible Flavors: The creamy spinach and tangy artichoke topping creates a flavor explosion that delights every palate.
Quick to Prepare: With minimal prep time and simple steps, these crostini can be ready in just 30 minutes.
Guilt-Free Indulgence: Deliciously low in calories, you can serve these without the guilt, making them perfect for health-conscious guests.
Versatile Customization: Easily swap ingredients like gluten-free baguettes or different cheeses to please any dietary preference.
Crowd-Pleasing Appeal: These bite-sized delights are sure to be a hit at any gathering, leaving your guests raving about flavors.
Serve them warm for the best texture and taste, ensuring a memorable appetizer experience!
Spinach-Artichoke Crostini Ingredients
For the Spread
- Olive oil spray – Adds moisture and aids in browning the baguette slices; cooking oil can be used for similar results.
- Medium shallot, chopped – Provides onion flavor and sweetness to balance the dish; yellow onion is a suitable substitution.
- Garlic cloves, chopped – Adds aromatic flavor to the spinach mixture; for convenience, garlic powder can substitute, but reduce the amount.
- Kosher salt and fresh pepper – Enhances overall flavor; adjust to taste based on dietary needs.
- Fresh baby spinach (1 6-ounce bag) – The base of the crostini topping, providing nutrition and color; frozen spinach can be used if fresh is unavailable.
- Artichoke hearts (1 14-ounce can, packed in water, drained) – Creates a creamy texture and earthy flavor; canned or frozen artichoke hearts can work just as well.
- Light cream cheese (1/2 cup, softened) – Binds the filling together, offering a creamy consistency without excess calories; Neufchâtel cheese or vegan cream cheese are good dairy-free options.
- Red pepper flakes (pinch, optional) – Adds a slight heat and depth to the flavor; omit for a milder dish.
For the Baguette
- Baguette (1 11-ounce) – Serves as the vessel for the topping, providing a crispy texture; you can opt for a gluten-free baguette for a gluten-free version.
- Parmigiano Reggiano (1 1/2 ounces, grated) – Finishing cheese that enriches the flavor profile; grated Parmesan or Romano cheese can replace it if needed.
How to Make Spinach-Artichoke Crostini
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Preheat the oven to 450°F and line a baking sheet with parchment paper. This step ensures your crostini bake evenly, creating that delightful crunch we all love.
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Sauté shallots and garlic in a skillet with olive oil spray for 2-3 minutes until they turn translucent. Season with kosher salt and fresh pepper, filling your kitchen with a heavenly aroma.
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Add the fresh spinach gradually to the skillet, stirring until it wilts—this should take about 2-3 more minutes. Let the mixture cool slightly before moving on.
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Slice the baguette into 1/2-inch thick pieces and arrange them on the prepared baking sheet. Spray the tops with olive oil and bake for about 10 minutes until they’re golden and crisp.
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Blend the drained artichoke hearts in a food processor. Then, add in your sautéed spinach mixture, softened cream cheese, and optional red pepper flakes. Pulse until everything is well combined but still has some texture.
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Spread approximately 1 tablespoon of the creamy mixture onto each baguette slice. Return them to the oven and bake until the topping is bubbling, roughly 10 minutes.
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Cool slightly before serving, then garnish with the remaining grated Parmigiano Reggiano. Serve the crostini warm for that ultimate delicious experience!
Optional: Serve with a marinara sauce on the side for dipping.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Spinach-Artichoke Crostini
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Room Temperature: Spinach-Artichoke Crostini are best enjoyed fresh, but you can keep them at room temperature for up to 2 hours if serving at a party.
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Fridge: If you have leftover crostini with their topping, refrigerate them in an airtight container for up to 3 days. Reheat in the oven to restore crispness.
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Freezer: The spinach-artichoke topping can be frozen for up to 2 months in a freezer-safe container. Thaw in the fridge overnight before reheating.
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Reheating: To reheat the crostini, place them on a baking sheet in a preheated oven at 350°F for about 10 minutes, or until heated through and slightly crispy again.
Spinach-Artichoke Crostini Variations
Customize your crostini experience with these delightful twists that will elevate your appetizer game.
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Dairy-Free: Swap out the light cream cheese for vegan cream cheese or blended cashews for a creamy texture without dairy.
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Gluten-Free: Use a gluten-free baguette to easily cater to guests with gluten sensitivities, ensuring everyone can indulge.
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Herb-Infused: Mix in fresh herbs like basil, dill, or thyme to add a burst of flavor that complements the creaminess beautifully. Your guests will be amazed at the freshness.
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Spicy Kick: Add jalapeños or switch the red pepper flakes for chipotle powder to introduce a delightful heat level, perfect for those who love a little spice.
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Cheese Alternatives: Experiment with different cheeses, such as feta or goat cheese, for a tangy twist that adds depth to the spread.
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Nutty Crunch: Incorporate finely chopped nuts like walnuts or pine nuts for added texture and a delightful crunch that contrasts with the creamy topping.
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Savory Veggies: Fold in some sun-dried tomatoes or roasted red peppers for vibrant flavor and a pop of color, making each crostini even more visually appealing.
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Protein Boost: Mix in shredded chicken or turkey for a heartier version that doubles as a satisfying meal or snack option.
No matter what variations you choose, each bite will have your guests coming back for more!
Make Ahead Options
These Spinach-Artichoke Crostini are perfect for meal prep, helping you save precious time on busy gathering days! You can prepare the creamy artichoke and spinach spread up to 3 days in advance and simply refrigerate it in an airtight container to maintain its fresh flavor. To ensure the baguette slices remain crispy, slice and bake them just before serving—this keeps them golden and delicious. When you’re ready to impress your guests, spread about 1 tablespoon of the topping on each toasted baguette, pop them back in the oven until the topping is bubbling (about 10 minutes), and voilà—guilt-free party pleasers with minimal effort!
What to Serve with Spinach-Artichoke Crostini?
Elevate your gathering with delightful sides that will complement the rich flavors of your crostini and leave your guests raving about the meal.
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Fresh Garden Salad: A light, crisp salad balances the creamy crostini, adding freshness and vibrant flavors that elevate the overall experience.
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Roasted Vegetable Platter: The earthy flavors of roasted vegetables pair wonderfully with the tangy artichoke and spinach spread, creating a colorful and nutritious accompaniment.
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Tangy Marinara Sauce: Offering a burst of tomato flavor, a side of marinara sauce provides a savory dip that perfectly complements the cheesy topping of the crostini.
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Stuffed Mushrooms: These rich, savory bites echo the comfort food essence of your crostini, creating a delightful medley of textures and flavors on the table.
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Prosecco or Sparkling Water: A bubbly drink lightens the palate, making it a refreshing pair with the richness of the crostini during festive gatherings.
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Cheese Platter: Experience a variety of textures and tastes, like brie, goat cheese, or cheddar, alongside your crostini, allowing guests to mix and match their bites.
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Antipasto Skewers: Featuring olives, cherry tomatoes, and mozzarella, these skewers add an Italian flair and play off the Mediterranean flavors of your spinach-artichoke crostini, enhancing the dining experience.
Expert Tips for Spinach-Artichoke Crostini
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Drain Spinach Well: Ensure the spinach is thoroughly drained to prevent sogginess in your crostini. Too much moisture can ruin the crispy base!
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Perfect Toasting: Toast the baguette slices just until golden brown. Over-baking them may lead to a hard texture that detracts from the overall crostini experience.
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Blend Carefully: Use a food processor to achieve a smooth spread, but pulse only until combined. Overmixing can result in an undesirable texture in your Spinach-Artichoke Crostini.
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Adjust Seasoning: Don’t forget to taste and adjust the kosher salt and fresh pepper to suit your palate, making the flavors pop just right!
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Custom Garnishing: Feel free to garnish with fresh herbs like parsley or basil for added flair and freshness, elevating the appearance and flavor of your appetizer.
Spinach-Artichoke Crostini Recipe FAQs
How do I choose ripe ingredients for my Spinach-Artichoke Crostini?
When selecting spinach, look for vibrant green leaves without wilting or dark spots. For artichoke hearts, choose canned options packaged in water, making sure they are plump and free of any off-putting odors. Shallots should feel firm and heavy for their size, indicating freshness.
What’s the best way to store leftover crostini?
Store leftover Spinach-Artichoke Crostini in an airtight container in the refrigerator for up to 3 days. Be mindful that the crispy texture may soften, so gently reheat them in the oven to restore some crunch before enjoying again!
Can I freeze the spinach-artichoke topping?
Absolutely! The spinach-artichoke topping can be frozen for up to 2 months. To do this, place the cooled mixture in a freezer-safe container, and make sure it’s sealed well to prevent freezer burn. When ready to use, transfer it to the fridge to thaw overnight before reheating.
What if my crostini turns out soggy?
To prevent sogginess, ensure that your spinach is well-drained after cooking, and avoid over-saturating the baguette slices with the topping. Baking the crostini for the right amount of time (until golden and crisp) will also help maintain a delightful texture!
Are Spinach-Artichoke Crostini safe for those with gluten intolerances?
Yes! You can easily make the Spinach-Artichoke Crostini gluten-free by using a gluten-free baguette. This ensures everyone at your gathering can enjoy this delicious appetizer without worry. Just make sure to double-check that all ingredients, especially the cream cheese, are gluten-free.
How long do these crostini stay fresh at room temperature?
Spinach-Artichoke Crostini can be left out at room temperature for up to 2 hours, which is perfect for parties. However, they’re best enjoyed fresh right out of the oven to maintain that delightful crunch and creamy topping.
Spinach-Artichoke Crostini: Guilt-Free Party Pleaser
Ingredients
Equipment
Method
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Sauté shallots and garlic in a skillet with olive oil spray for 2-3 minutes until they turn translucent.
- Add the fresh spinach gradually to the skillet, stirring until it wilts in about 2-3 minutes.
- Slice the baguette into 1/2-inch thick pieces and arrange them on the prepared baking sheet. Spray the tops with olive oil and bake for about 10 minutes.
- Blend the drained artichoke hearts in a food processor with the spinach mixture, softened cream cheese, and optional red pepper flakes until combined.
- Spread approximately 1 tablespoon of the creamy mixture onto each baguette slice; return them to the oven and bake until the topping is bubbling, roughly 10 minutes.
- Cool slightly before serving, then garnish with the remaining grated Parmigiano Reggiano.