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!
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Spinach and Artichoke Crostini
Notes: You can omit the parsley, or add it after broiling the crostini as well.
Servings: makes about 24
Prep time: 20 minutes
Cook time: 2-3 minutes
Storage: cover and refrigerate any leftovers
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You will need the following items to make this recipe:
- Sharp knife
- Medium bowl
- Spoon
- Butter knife
- Baking sheet
- Parchment paper (optional)
Ingredients:
- 2 oz frozen chopped spinach, drained, and squeezed dry
- ½ cup artichoke hearts
- ¼ cup mayonnaise
- ¼ cup mozzarella cheese, shredded
- 2 oz cream cheese, softened
- 2 tbsp Parmesan cheese
- ¼ tsp garlic powder
- 1 loaf baguette bread, sliced on an angle into 1/2 inch slices
- Chopped parsley to top (optional)
Directions:
- Preheat the oven broiler to high, and arrange a rack in the middle of the oven.
- Chop the artichoke hearts.
- Add all of the ingredients to a medium bowl and stir well until combined.
- Slice the baguette bread into ½ inch slices on an angle, and arrange on a parchment paper lined baking sheet.
- Spread a small amount of mixture onto each slice of bread, all the way to the edges.
- Place under the broiler for 2-3 minutes until the cheese is bubbly.
- Sprinkle with fresh chopped parsley if desired.
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Photo Directions:
Step 1: Preheat the oven broiler to high, and arrange a rack in the middle of the oven. Chop the artichoke hearts.
Step 2: Add all of the ingredients to a medium bowl and stir well until combined.
Step 3: Slice the baguette bread into ½ inch slices on an angle, and arrange on a parchment paper lined baking sheet.
Step 4: Spread a small amount of mixture onto each slice of bread, all the way to the edges.
Step 5: Place under the broiler for 2-3 minutes until the cheese is bubbly.
Step 6: Sprinkle with fresh chopped parsley if desired.
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