Spinach Crostini (v) Recipe

Prep spinach and artichokes

Drain canned artichoke hearts, pat dry and chop coarsely. Rinse spinach, shake off excess water and roughly chop if leaves are large.

Wilt spinach

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium heat. Add chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add spinach in batches, stirring until wilted and any liquid mostly evaporates, about 3–4 minutes total. Transfer wilted spinach and onion mixture to a colander; press lightly to remove excess liquid and return to bowl.

Make creamy base

In the same skillet, melt remaining 1 tbs butter over medium heat. Stir in 1 tbs flour and cook 1 minute to form a roux. Whisk in milk until smooth and slightly thickened, about 1–2 minutes. Remove from heat and whisk in cream cheese and sour cream until smooth. Stir in lemon juice, 1/4 cup Parmesan, 1/4 cup mozzarella, salt, black pepper and red pepper flakes.

Fold artichokes into the creamy base, then add the wilted spinach and onions. Taste and adjust seasoning. Transfer mixture to a shallow ovenproof baking dish (about 9x6 inches) or keep in the skillet if ovenproof.

Gratinate

Sprinkle remaining 1/4 cup Parmesan and 1/4 cup mozzarella evenly over the top. Bake in a preheated 375°F (190°C) oven until bubbly and golden on top, about 15–18 minutes. If you want extra browning, broil 1–2 minutes while watching closely.

While gratin bakes, pat roasted red peppers dry with paper towels and slice into thin strips or roughly chop for a chunky topping. Toss peppers with 1 tsp olive oil, 1/2 tsp red wine vinegar, 1/8 tsp salt and 1/8 tsp black pepper. Set aside to meld.

Preheat oven to 400°F (205°C) if not already heated from gratin. Arrange baguette slices on a sheet pan. Brush both sides lightly with 2 tbs olive oil. Toast in the oven 6–8 minutes, flipping once, until golden and crisp.

Remove crostini from oven and, while still warm, rub the top of each slice with the cut side of the garlic clove for a subtle garlic flavor.

Spoon a generous tablespoon of the hot spinach & artichoke gratin onto each crostini (or serve gratin in a bowl with crostini on the side). Top each with a few strips or a small spoonful of the dressed roasted red peppers.

Garnish with chopped parsley and a light sprinkle of lemon zest if desired. Serve immediately while crostini are warm and gratin is bubbly.