Hi, I’m Dulcia. I love easy appetizers that feel special with very little fuss. These Cheesy Spinach Artichoke Baguette Bites are one of my favorite go-to recipes when guests drop by.
Origins
Spinach and artichoke flavors became a classic dip in American kitchens over the past few decades, inspired by Mediterranean ingredients like artichokes. If you want a quick read about spinach, check Wikipedia’s page on spinach. For general food safety and handling tips, see the USDA site.
Ingredients
- 2 oz frozen chopped spinach, drained, and squeezed dry
- 1/2 cup artichoke hearts
- 1/4 cup mayonnaise
- 1/4 cup mozzarella cheese, shredded
- 2 oz cream cheese, softened
- 2 tbsp Parmesan cheese
- 1/4 tsp garlic powder
- 1 loaf baguette bread, sliced on an angle into 1/2 inch slices
- Chopped parsley to top (optional)
I sometimes link to my homepage for more snack ideas: https://www.dulciarecipes.com/. If you like rich, creamy fillings, you may also enjoy this cheesecake filling technique I describe at https://www.dulciarecipes.com/philadelphia-cheesecake-filling/.
Instructions
- Preheat the oven broiler to high, and arrange a rack in the middle of the oven.
- Chop the artichoke hearts.
- Add all of the ingredients to a medium bowl and stir well until combined.
- Slice the baguette bread into 1/2 inch slices on an angle, and arrange on a parchment paper lined baking sheet.
- Spread a small amount of mixture onto each slice of bread, all the way to the edges.
- Place under the broiler for 2-3 minutes until the cheese is bubbly.
- Sprinkle with fresh chopped parsley if desired.
Cheesy Spinach Artichoke Baguette Bites
- Total Time: 13 mins
- Yield: About 20–24 bites 1x
Description
Easy broiled baguette bites topped with a cheesy spinach and artichoke mixture.
Ingredients
- 2 oz frozen chopped spinach, drained and squeezed dry
- 1/2 cup artichoke hearts
- 1/4 cup mayonnaise
- 1/4 cup shredded mozzarella cheese
- 2 oz cream cheese, softened
- 2 tbsp grated Parmesan cheese
- 1/4 tsp garlic powder
- 1 loaf baguette, sliced on an angle into 1/2 inch slices
- Chopped parsley, for topping (optional)
Instructions
- Preheat the oven broiler to high and arrange a rack in the middle of the oven.
- Chop the artichoke hearts.
- Add all of the ingredients to a medium bowl and stir well until combined.
- Slice the baguette into 1/2 inch slices on an angle and arrange on a parchment paper lined baking sheet.
- Spread a small amount of mixture onto each slice of bread, all the way to the edges.
- Place under the broiler for 2-3 minutes until the cheese is bubbly.
- Sprinkle with fresh chopped parsley if desired.
- Prep Time: 10 mins
- Cook Time: 3 mins
Tips
- Make sure the frozen spinach is well drained and squeezed dry, this prevents soggy crostini.
- Slice the baguette on an angle for more surface area, and brush lightly with olive oil if you like extra crunch.
- Watch closely while broiling, since broilers can vary and the cheese goes from perfect to too brown quickly.
Variations
- Add red pepper flakes for heat, or a sprinkle of smoked paprika for depth.
- Swap mayonnaise for Greek yogurt for a tangier bite.
- Use a mix of fontina and mozzarella for a silkier texture.
FAQ
Q: Can I make the topping ahead of time?
A: Yes, prepare the mixture and refrigerate up to 24 hours. Bring to room temperature before broiling.
Q: How many crostini does this recipe make?
A: One baguette usually yields about 18 to 24 slices depending on thickness. I estimate about 20 crostini.
Q: Can I bake instead of broiling?
A: Yes, bake at 425 F until bubbly, about 5 to 8 minutes, but broiling gives a faster, browned top.
Conclusion
These Spinach and Artichoke Crostini are fast, cheesy, and ideal for parties or an easy snack. I hope you enjoy making them as much as I do. Happy cooking, Dulcia