Spinach and Artichoke Crostini

• servings: Recipe makes ~32 crostin
• total time: 1 hour

Ingredients

Topping:▪️2 Tbsp Butter▪️14 oz. Can Artichoke Hearts, drained and roughly chopped▪️3 Garlic Cloves, finely chopped▪️5 oz. Fresh Spinach, roughly chopped▪️1/4 tsp Kosher Salt▪️1/4 tsp Pepper▪️4 oz. Light Cream Cheese, softened▪️1/3 Cup Shredded Mozzarella▪️3 Tbsp Grated Parmesan▪️3 Tbsp Mayonnaise▪️

Crostini:▪️6 Tbsp Olive Oil▪️1 French Baguette, sliced in 1/2-inch wide rounds▪️1/4 Cup Grated Parmesan Cheese▪️Fresh Chopped Parsley, for serving▪️

Vegan Modification: Sub in plant based butter for butter, nutritional yeast for parmesan, and plant based cheese for mozzarella.

Directions

Preheat the oven to 425F.

In a large pan preheated over medium heat, melt the butter and add the artichokes. Cook while stirring for 2-3 mins, then add the garlic and cook for 2-3 more mins until garlic is fragrant and artichokes are tender. Add the spinach, salt, and pepper, and cook while stirring for 2-3 mins until the spinach is bright green and tender.

Transfer the veggies into a bowl and add the softened cream cheese, shredded mozzarella, grated parmesan, and mayonnaise. Mix until all ingredients are evenly distributed.

Coat the bottom of two quarter baking sheets (~9x13”) with 3 Tbsp olive oil each. Working with one baguette round at a time, spread a layer of the spinach artichoke mixture on top and place on the prepared sheet pan. Rub the underside of the bread in the oil to ensure it is nicely coated.

Sprinkle parmesan cheese on the crostini and bake 12-15 mins until the bottoms are golden brown and crispy and the cheese is melted. Option to broil each of the sheet pans on the top rack for 1 to 2 mins at the end for a golden brown crust.

Serve with fresh chopped parsley sprinkled on top and enjoy!

15 minute prep time + 25 minute cook time

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