Artichoke & Spinach Soufflé Crostini

Experience the elegance of a classic dip transformed into a gourmet bite. This crostini features a light, airy soufflé-like topping of creamy artichoke hearts, fresh spinach, and a hint of lemon zest, all baked to a golden perfection atop a crisp, garlic-rubbed baguette slice. It's a warm, savory, and utterly irresistible appetizer that brings sophistication to any gathering.

Seafood

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

Method

Preheat your oven to 375°F (190°C). Brush the baguette slices with olive oil and toast them on a baking sheet for 5 minutes
minutes, until lightly golden and crisp.
While the crostini are still warm, gently rub the cut side of each slice with the halved garlic clove for a subtle, aromatic base.
In 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.
Spoon a generous amount of the artichoke and spinach mixture onto each toasted crostini slice, ensuring an even layer.
Return the crostini to the baking sheet and bake for an additional 8
minutes, or until the topping is hot, lightly puffed, and the edges are golden brown.
Serve immediately, garnished with a sprinkle of fresh parsley or a light dusting of extra Parmesan, if desired.

Chef's Tip & Pairing

For a perfect pairing, serve this crostini with a crisp, unoaked white wine like a Sauvignon Blanc or a dry Rosé. A great tip for a creamier texture is to briefly sauté the spinach before adding it to the mixture to remove excess moisture.

From the Tini Crostini Collection