Artichoke & Spinach Soufflé Crostini

Ingredients

• •1 baguette, sliced into 1/2-inch thick rounds
• •2 tablespoons extra virgin olive oil
• •1 clove garlic, halved
• •1 (14 ounce) can artichoke hearts, drained and chopped
• •1 cup fresh spinach, finely chopped
• •1/2 cup cream cheese, softened
• •1/4 cup grated Parmesan cheese
• •2 tablespoons mayonnaise
• •1 tablespoon fresh lemon juice
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper

Prep Steps

1. 1Preheat your oven to 375°F (190°C). Brush the baguette slices with olive oil and toast them on a baking sheet for 5 minutes
2. 2minutes, until lightly golden and crisp.
3. 3While the crostini are still warm, gently rub the cut side of each slice with the halved garlic clove for a subtle, aromatic base.
4. 4In a medium bowl, combine the chopped artichoke hearts, spinach, softened cream cheese, Parmesan cheese, mayonnaise, lemon juice, salt, and pepper. Mix until all ingredients are well incorporated and the mixture is smooth.
5. 5Spoon a generous amount of the artichoke and spinach mixture onto each toasted crostini slice, ensuring an even layer.
6. 6Return the crostini to the baking sheet and bake for an additional 8
7. 7minutes, or until the topping is hot, lightly puffed, and the edges are golden brown.
8. 8Serve immediately, garnished with a sprinkle of fresh parsley or a light dusting of extra Parmesan, if desired.