Creamy Baked Spinach Artichoke Crostini

Creamy Baked Spinach Artichoke Crostini is a deliciously rich and satisfying appetizer, turning the beloved spinach artichoke dip into bite-sized delights. Served on toasted baguette slices, this dish offers a warm, cheesy, and tangy topping that’s perfect for entertaining or snacking.

Why You’ll Love This Recipe

• Deliciously creamy with the perfect crunch
• Easy to prepare and bake
• Great for parties, holidays, or a fancy snack
• Adaptable to different cheeses and flavor twists
• Can be made ahead and baked fresh for serving

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil spray
• 1 medium shallot, chopped
• 3 garlic cloves, chopped
• Kosher salt and fresh pepper, to taste
• 1 6-ounce bag fresh baby spinach
• 1 14-ounce can artichoke hearts, packed in water, drained
• 1/2 cup light cream cheese, softened
• Pinch of red pepper flakes (optional)
• 1 1 1/2-ounce piece of Parmigiano Reggiano, grated (or 1/3 cup pre-shredded)
• 1 11-ounce baguette

Directions

this recipe

1. Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
2. In a skillet over medium heat, spray with olive oil and sauté the shallot and garlic until soft and translucent, about 2–3 minutes.
3. Add spinach in batches, stirring until wilted. Season with salt and pepper. Let cool slightly.
4. Slice the baguette on a diagonal into 1/2-inch slices. Place on the baking sheet, spray lightly with olive oil, and bake for about 10 minutes until golden. Flip and set aside.
5. Pulse the drained artichoke hearts in a food processor. Add spinach, cream cheese, red pepper flakes (if using), and 1 ounce of Parmesan. Pulse until finely chopped and well combined.
6. Spread 1 tablespoon of the mixture on each toasted baguette slice. Return to the oven and bake for 10 minutes, until the topping is hot and edges are browned.
7. Remove from oven and sprinkle remaining Parmesan over the crostini. Serve warm.

Servings and timing

• Servings: Makes about 32 crostini
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Use kale or Swiss chard instead of spinach for a heartier green
• Add cooked, crumbled bacon or pancetta for a savory twist
• Mix in mozzarella or fontina cheese for a different melt and flavor
• Make it spicy with diced jalapeños or a dash of hot sauce
• Swap cream cheese for Greek yogurt for a tangier, lighter version

Storage/Reheating

• Store any leftover crostini in an airtight container in the fridge for up to 3 days
• Reheat in the oven at 350°F (175°C) for 5–7 minutes to restore crispiness
• The topping mixture can be made and stored separately for 2 days ahead

FAQs

What kind of bread works best for crostini?

A crusty baguette is best—it holds up well to toppings and toasting.

Can I make the topping ahead of time?

Yes, the mixture can be made 1–2 days in advance and stored in the fridge.

Can I freeze these crostini?

Freezing the assembled crostini isn’t ideal, but you can freeze the topping for up to 1 month.

Are canned or fresh artichokes better?

Canned artichoke hearts packed in water are convenient and work great for this recipe.

Can I use frozen spinach?

Yes, thaw and drain it well before using. Make sure to remove as much water as possible.

Is there a dairy-free option?

Use dairy-free cream cheese and Parmesan alternatives to make it dairy-free.

Can I make it gluten-free?

Yes, just use gluten-free baguette or bread slices.

How do I prevent soggy crostini?

Pre-toast the bread slices and avoid overloading them with topping.

What wine pairs well with these?

Try Sauvignon Blanc, Pinot Grigio, or a light red like Pinot Noir.

Can I serve this cold?

It’s best served warm, but the topping can be spread on bread and served at room temp if needed.

Conclusion

Creamy Baked Spinach Artichoke Crostini is a flavorful, elegant appetizer that’s perfect for any occasion. With creamy cheese, hearty spinach, and tangy artichokes on a crispy baguette base, it’s an easy crowd-pleaser you’ll return to again and again.

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