Creamy Baked Spinach Artichoke Crostini
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.
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
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!
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.
Spinach and Artichoke Crostini
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.
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