Italian Spinach-Artichoke Crostini

Italian Spinach-Artichoke Crostini

A taste of Tuscany comes right to the table in these Italian Spinach-Artichoke Crostini.

Italian Spinach-Artichoke Crostini
Yield: 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
  • ⅛ teaspoon red pepper flakes
  • 36 (¼-inch-thick) French bread slices
  • Garnish: orange bell pepper strips
  1. Preheat oven to 400°.
  2. Place spinach in a colander, and rinse with water. Shake off excess water.
  3. 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.
  4. 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.
  5. Divide spinach mixture evenly among French bread slices. Place bread slices on a rimmed baking sheet.
  6. Bake until mixture is hot and edges of bread slices are golden brown, approximately 5 minutes.
  7. Garnish with orange bell pepper strips, if desired.
  8. Serve immediately.
MAKE-AHEAD TIP: Spinach mixture may be made a day in advance. Refrigerate in an airtight container until needed.

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, May/June 2013 today!

May June 2013


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