Spinach – Artichoke Crostini Recipe

Prepare and toast

Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 18–20 slices about 1/2-inch thick. Arrange slices on a baking sheet in a single layer.

Brush each slice lightly on both sides with 2 tablespoons extra-virgin olive oil (reserve a little if desired). Sprinkle with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper evenly over the slices.

Bake in the preheated oven until edges are golden and crisp, about 8–10 minutes, flipping once halfway through. Remove and cool slightly while you prepare the topping.

Prepare spinach and artichokes

Squeeze the thawed chopped spinach in several layers of clean kitchen towel or paper towels until very dry—aim for 1/4 cup or less of residual liquid. Drain the canned artichoke hearts in a colander and pat dry; coarsely chop quarters if pieces are large.

Mince garlic

Peel and mince 2 garlic cloves finely (or grate on a microplane) so the garlic incorporates smoothly into the spread.

In a medium mixing bowl, combine 4 oz softened cream cheese, 1/4 cup sour cream, and 1/4 cup mayonnaise. Whisk or beat with a spatula until smooth and homogenous.

Add the drained spinach, chopped artichoke hearts, 1/2 cup grated Parmesan, and 1/2 cup shredded mozzarella to the bowl. Stir to combine thoroughly.

Add minced garlic, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Mix until evenly distributed; taste and adjust seasoning (more lemon or salt if desired).

Optional baking for melty topping

If you prefer a warm, bubbly topping: spoon the spinach–artichoke mixture into a small shallow baking dish, smooth the top, and sprinkle an additional 2 tablespoons shredded mozzarella and 1 tablespoon grated Parmesan. Bake at 375°F (190°C) for 12–15 minutes until hot and golden. Spoon or spread onto crostini after baking. If serving cold or at room temperature, skip this oven step and proceed to assemble.

If you baked the topping, use a small spoon to transfer warm spinach–artichoke mixture onto each crostini slice (about 1 heaping tablespoon per crostini). If cold, spread the mixture similarly with a small spoon or butter knife.

Arrange crostini on a serving platter. Sprinkle the optional chopped parsley (2 tablespoons) and 1/2 teaspoon lemon zest evenly over the crostini for brightness. Serve immediately while crostini are crisp and topping is warm or at room temperature.

Leftovers: store topping in an airtight container in the refrigerator for up to 3 days. Re-toast crostini before serving and reheat topping in a 350°F (175°C) oven until warmed through, about 8–10 minutes.