Spinach-Artichoke Bruschetta turns everyone’s favorite dip into a crunchy, cheesy appetizer that’s perfect for parties!
This spring, we turned our patio into an outdoor living space designed for enjoying summer nights with friends and family. We added new outdoor games, upgraded our fire pit and garden, and made a living room set complete with hanging chairs perfect for a cozy cuddle.
Nowadays, I’m trying to spend less time in the kitchen so I can focus on my guests. I don’t want to be stuck cooking while everyone is catching up and mingling—I want to be out there enjoying myself, too! So that means I need some tasty snacks that are easy to prep and easy to eat. That’s where this spinach and artichoke bruschetta recipe comes into play.
My friends at Roth Cheese carry a spinach-artichoke Gouda that’s so good that it inspired this whole recipe. It brings in the right amount of spinach, artichokes, red pepper flakes, and garlic flavor, all nestled in creamy Gouda.
But don’t worry—you don’t need this particular Roth’s Gouda to make this recipe. I’ve created my own version of sorts! All you need to do is sauté the veggies, then pile your baguette with the toppings and let your oven do the rest. Gouda melts like a dream in and on everything and is so delicious all on this crowd-friendly bruschetta. You and your guests are in for a treat!
Why canned artichoke hearts?
I love fresh artichokes and use them all the time. They’re probably one of my favorite vegetables. But remember what I said about wanting to spend more time with my guests and less time in the kitchen? Well, if I trim, steam, and scoop out all the hearts on my own, then there goes my social life. Besides, canned artichoke hearts usually have a mild, briny flavor that really plays well with the garlic and Gouda. As long as you drain them well, so you don’t water down the topping, you’re looking at a pretty effortless recipe.
How do I store leftovers?
When assembled, spinach-artichoke bruschetta does not store well. I recommend enjoying this the day you make it. However, you can store the spinach-artichoke mixture separately. Refrigerate in an airtight container for up to 4 days. Rewarm the mixture in a skillet over low heat, then assemble the bruschetta on a freshly toasted baguette.
Serving suggestions
I like to serve these alongside other party-friendly snacks such as a cheese and charcuterie board. They’re easy to make and look gorgeous on your table. Baked Brie with Buttered Almonds is another simple but elegant appetizer that pairs well with an assortment of fruits, crackers, and nuts. Also, you can always just whip up a bowl of French Onion Dip and cut up some carrot sticks!
Spinach-Artichoke Bruschetta
Ingredients
- 24 baguette slices
- 1/2 cup olive oil divided
- 1/2 sweet onion finely chopped
- 1 can artichoke hearts (14 ounces) drained and finely chopped
- 4 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 bag baby spinach (8 ounces)
- Salt and pepper to taste
- 1 package Gouda cheese (6 ounces) shredded
Instructions
- Preheat the oven to 350°F. Arrange the baguette slices on a baking sheet lined with baking paper. Brush the tops with 1/4 cup of olive oil. Toast for about 5 minutes or until golden brown. Set aside.
- Heat the remaining 1/4 cup olive oil in a medium sauté pan over medium heat. Add the onions and artichokes and cook for about 5 minutes or until the onions soften. Add the garlic and red pepper flakes and cook for 1 minute. Add the spinach to the pan and cook until it wilts, about 2 minutes. Season with salt and pepper.
- Flip the toasted baguette so the untoasted side is facing up. Spoon the spinach-artichoke mixture evenly over each piece, then sprinkle generously with shredded Gouda. Return the pan to the oven and bake until the cheese melts, about 2 minutes. If you like a little heat, sprinkle the tops with more red pepper flakes before serving.
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