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Golden spinach and cheese bruschetta on a white plate, perfect for appetizers or entertaining.

Spinach-Artichoke Bruschetta

Bree Hester
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Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Course Appetizers & Snacks
Cuisine American
Servings 24 pieces
Calories 77 kcal

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.

Nutrition

Calories: 77kcalCarbohydrates: 2gProtein: 3gFat: 7gSaturated Fat: 2gSodium: 115mgFiber: 0.5g
Keyword crostini recipe, roth cheese, spinach artichoke crostini
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