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Artichoke Spinach Crostini

This wicked sexy crostini is a simple and delicious way to kick off your next get-together or dinner party! 

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.


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!


Hungry for more? Check out Season One of our Wicked Healthy Takeover series!

Artichoke Spinach Crostini

Serves: 16-20 pieces


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


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.

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