Hoffman Media


Italian Spinach-Artichoke Crostini

Spinach-Artichoke Crostini

 Makes 36 crostini

½ (6-ounce) package fresh baby spinach
¼ cup plus 2 tablespoons freshly grated Parmesan cheese
½ cup coarsely shredded fontina cheese
¼ cup minced canned artichokes
2 tablespoons sour cream
2 tablespoons mayonnaise
½ teaspoon fresh lemon juice
¼ teaspoon Italian seasoning
1/8 teaspoon red pepper flakes
36 (1/4-inch-thick) French bread slices
Garnish: orange bell pepper strips

• Preheat oven to 400°.

• Place spinach in a colander, and rinse with water. Shake off excess water. 

• Heat a medium nonstick sauté pan over high heat. Add spinach to pan, and cook just until wilted, approximately 1 minute, tossing constantly. Remove spinach to a small bowl, and let cool. Press out liquid, and finely chop.

• In a medium bowl, combine, spinach, Parmesan cheese, fontina cheese, artichokes, sour cream, mayonnaise, lemon juice, Italian seasoning, and red pepper flakes, stirring until combined.

• Divide spinach mixture evenly among French bread slices. Place breadslices on a rimmed baking sheet. 

• Bake until mixture is hot and edges of bread slices are golden brown, approximately 5 minutes.  

• Garnish with orange bell pepper strips, if desired.

• Serve immediately.


MAKE-AHEAD TIP: Spinach mixture may be made a day in advance. Refrigerate in an airtight container until needed.

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