This Creamy Baked Spinach Artichoke Crostini is an easy finger food made with crispy, golden-brown baguette slices topped with a rich, cheesy, and flavor-packed spinach artichoke spread.

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It takes everything you love about classic spinach artichoke dip and makes it into a bite-sized appetizer that’s great for parties and holidays. This is my favorite platter to serve these on!

You may also want to try my Pimento Cheese and Bacon Crostini or my Bacon-Topped BLT Crostini Appetizer.

How to Make Spinach and Artichoke Crostini

Ingredients you’ll need for this recipe

2 oz frozen chopped spinach, drained, and squeezed dry
½ cup artichoke hearts
½ cup artichoke hearts
¼ cup mozzarella cheese, shredded
2 oz cream cheese, softened
2 tbsp Parmesan cheese
¼ tsp garlic powder
1 loaf baguette bread, sliced on an angle into 1/2 inch slices
Chopped parsley to top (optional)

Step-by-Step Guide

1. Preheat the oven broiler to high, and arrange a rack in the middle of the oven.

2. Chop the artichoke hearts.

3. Add all of the ingredients to a medium bowl and stir well until combined.

4. Slice the baguette bread into ½ inch slices on an angle, and arrange on a parchment paper-lined baking sheet.

5. Spread a small amount of mixture onto each slice of bread, all the way to the edges.

6. Place under the broiler for 2-3 minutes until the cheese is bubbly.

7. Sprinkle with fresh chopped parsley if desired.

Serve and Enjoy!

photo of the finished Spinach and Artichoke Crostini

Important Recipe Notes

Make sure to squeeze out as much water as possible from the spinach. Extra moisture can make your crostini soggy instead of crisp.
Soften the cream cheese: Let the cream cheese sit at room temperature for easier mixing and a smoother texture.
Use fresh bread: A fresh baguette slices and toasts beautifully. Day-old bread can work, too, but it may be a bit tougher.
Add toppings just before serving: If you’re making them ahead, toast the bread and prepare the topping separately, then assemble and broil right before serving for the best texture.

Prep Time:10

Cook Time:5

Total Time:15

Ingredients

2 oz frozen chopped spinach, drained, and squeezed dry
½ cup artichoke hearts
¼ cup mayonnaise
¼ cup mozzarella cheese, shredded
2 oz cream cheese, softened
2 tbsp Parmesan cheese
¼ tsp garlic powder
1 loaf baguette bread, sliced on an angle into 1/2 inch slices
Chopped parsley to top (optional)

Instructions

Preheat the oven broiler to high, and arrange a rack in the middle of the oven.
Chop the artichoke hearts.
Add all of the ingredients to a medium bowl and stir well until combined.
Slice the baguette bread into ½ inch slices on an angle, and arrange on a parchment paper lined baking sheet.
Spread a small amount of mixture onto each slice of bread, all the way to the edges.
Place under the broiler for 2-3 minutes until the cheese is bubbly.
Sprinkle with fresh chopped parsley if desired.