This spinach artichoke crostini is a delicious appetizer anytime of year

This Spinach and Artichoke Crostini appetizer is a must have for your entertaining needs. Your guests will rave over it and ask for the recipe time and time again!

These delightful bite-sized treats are perfect for any occasion, from sophisticated parties to casual get togethers. In this post, you’ll learn the entire process of making these mouthwatering artichoke appetizers step by step.

We’ll start by creating a luscious spinach and artichoke mixture, packed with familiar and delicious flavors. Then, assemble and bake the Spinach Artichoke Crostini to golden perfection.

This Artichoke and Spinach crostini is a combination of creamy, cheesy, and garlicky goodness on a crispy baguette slice.

Whether you’re a fan of classic spinach and artichoke dip or simply looking for a crowd-pleasing appetizer, these appetizer baguette crostini are sure to leave a lasting impression!

Why You’ll Love this Crostini Recipe

This is the best artichoke appetizer, which combines the creamy richness of spinach and artichoke dip with the satisfying crunch of toasted baguette slices.

You won’t be able to get enough of the Parmesan crostini paired with a classic savory spinach and artichoke spread.

From preparing the flavorful spinach and artichoke mixture to perfectly toasting the crostini, it’s easy to achieve restaurant-quality results.

Whether you’re hosting a cocktail party or looking for a delicious snack to enjoy with friends and family, this artichoke appetizers recipe is guaranteed to be a hit.

With under half an hour of cook and prep time, you can easily create two dozen of these yummy crostini!

Ingredients for Spinach and Artichoke Crostini

• Frozen Chopped Spinach – using frozen spinach is an easy way to cut down on prep and cooking times.
• Artichoke Hearts – a must-have ingredient for any chopped artichoke recipes, artichokes provide a slightly nutty flavor that pairs perfectly with spinach.
• Mayonnaise – helps the artichoke mixture become creamy.
• Mozzarella Cheese – gives the spinach artichoke dip a melty and cheesy consistency.
• Cream Cheese – ensures that the artichoke mixture is nice and thick.
• Parmesan Cheese – crostini and Parmesan is a fantastic combo; this cheese adds an added salty bite.
• Garlic Powder – helps enhance the flavors of the spinach and artichoke dip.
• Baguette Bread – typical of crostini recipes, baguette bread is easy to slice and will get nice and crispy under the broiler.
• Chopped Parsley – this optional garnish provides a pop of added color and herbal flavor.

Materials Needed

How to Make Spinach Artichoke Appetizers

1. Preheat the oven broiler to high, and arrange a rack in the middle of the oven. Using a sharp knife, chop the artichoke hearts until they’re finely chopped.

   Be sure to chop the artichoke hearts finely to the spinach artichoke mixture is easy to spread.

2. Add all of the ingredients (aside from bread slices) to a medium bowl and stir until the artichoke mixture is well combined.

   

   You could also use this spinach and artichoke mixture as a dip on the side of your toasted crostini. A great way to use any leftovers!

3. Slice the baguette bread into ½ inch slices on an angle, and arrange on a parchment paper lined baking sheet.

   Be sure to slice the bread thin enough that it toasts properly.

4. Spread a small amount of artichoke mixture onto the baguette slices, all the way to the edges.

   Prep for this crostini appetizer is so simple, but yields professional-level results!

5. Place under the broiler for 2-3 minutes until the cheese is bubbly. Sprinkle with fresh chopped parsley if desired.

Spinach Artichoke Crostini FAQs

Why is my spinach and artichoke dip watery?

This is likely because of excess moisture from your spinach. Be sure to thaw the spinach and squeeze it dry if you’re worried about your artichoke mixture being too thin or watery.

What is difference between crostini and bruschetta?

The difference ultimately comes down to the type of bread used. Bruschetta is made from distinctive Italian sourdough breads or other rustic kinds of breads, whereas crostini can be made from a more simple white bread like a baguette or something similar.

Why is it called crostini?

In Italian, crostini literally means “little toasts.” Crostini refers specifically to the small pieces of toasted bread; in this case, the crostini are topped with a spinach and artichoke spread.

Should crostini be hard or soft?

The short answer: both! But “hard” may be the wrong word to describe your desired goal. The best crostini will be crispy on the outside but remain tender and soft on the inside.

The addition of artichoke dip prevents the middle of the bread from toasting, so the outside crust is what gets nice and crunchy.

Can you store leftover crostini?

Yes! Place in an airtight container or cover well with plastic wrap. To reheat, I recommend popping them back in the oven. A microwave will just make the crostini soggy.

Popular Variations and Substitutions

• You can omit the parsley, or add it after broiling the crostini as well.
• For a bit of spicy heat, add some red pepper flakes to the artichoke mixture.
• If you want a bit of extra flavor, season with salt and pepper or a blend of your favorite seasonings.
• Feel free to use fat-free or lighter versions of some of the ingredients (like the mayo, cream cheese, shredded mozzarella, etc) to create a slightly healthier version of this appetizer.
• Baguettes are the best kind of bread to make crostini, but any long and crusty bread will work just fine.
• The best option for making crostini is actually a loaf of bread that’s staled slightly, a day or two. But a fresh loaf will also work just fine.

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