ARTICHOKE SPINACH CROSTINI
December 18, 2016
- Yield: 16-20 crostini 1x
- 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.
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!