Artichoke Spinach Crostini

December 18, 2016
Wicked
Appetizers

Updated: February 01, 2022

15 minutes
16-20 crostini
0.0

This recipe is part of the Wicked Healthy Takeover series that we are excited to team up on with Whole Foods Market for a second season … check out Part Three of the new season below! Be sure to also check out Part One and Two for more delicious ideas.

Ingredients

8 oz. of baby spinach
1 baguette, sliced into finger width thick pieces
1/4 C olive oil
salt, coarse grind
black pepper
1 container Kite Hill cream cheese style spread
1 package Monterey Farms Fresh Artichoke Hearts, quartered
1/4 C basil leaves, cut chiffonade, lightly packed

Instructions

Preheat oven to 350.
To prepare the spinach: In a bamboo steamer or steam basket, steam baby spinach or saute in large pan for 1-2 minutes with a couple drops of oil. You just want to wilt and cook it slightly. Place cooked spinach in a strainer, allow to cool, then use your hands or a ricer to squeeze out the excess water. Set spinach aside in a small bowl.
To prepare the crostini: Assemble the sliced baguette pieces evenly onto a half sheet pan or baking sheet. Using a pastry brush, evenly brush each piece with a thin layer of olive oil, then sprinkle a little salt and pepper. Bake for 5 minutes, or until slightly toasted. (After you pull them out of the oven they will continue to cook a little more, so I like to remove them while they are still a little soft.)
To assemble: Smear a dollop of cream cheese onto each piece of toasted bread, then top with a pinch of spinach, one artichoke quarter and a pinch of basil ribbons, for garnish. Serve immediately.

Notes

If you are short on time, but still want to wow your guests with a great appetizer option, crostini is the way to go. To make this, we ninja chopped a fresh baguette, swiped it with a little olive oil, then baked it until slightly golden but still soft. The crostini will continue to cook once it’s removed from the oven, so unless you want a cracker-like consistency, keep an eye on it while it’s baking!

We then schmeared it with our favorite plant-based cream cheese, Kite Hill, wilted spinach and fresh chopped basil for a pop of green, and used Monterey Farms Fresh Artichoke Hearts for a rich and slightly sweet finish. A wicked healthy tip: be sure to save at least one for yourself before serving … they go fast!