Best Spinach Artichoke Crostini Recipes

Spinach Artichoke Crostini image

Provided by Vino Girl

Time 17m

Yield 1 loaf

Number Of Ingredients 10

1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
1/3 cup red onion, chopped small
1 plum tomato, chopped small
1 cup fresh spinach leaves, chopped small
5 tablespoons light mayonnaise
1/2 cup parmesan cheese, shredded
1 loaf french whole wheat baguette
garlic powder, to taste (optional)
salt, to taste (optional)
pepper, to taste (optional)

Steps:

Preheat oven broiler.
Slice bread on a diagonal about 1/3" thick and place on a large cookie sheet.
In a medium bowl, combine artichoke hearts, cheese, onion, spinach, tomato, and mayonnaise.
Spread the artichoke mixture evenly on the baguette slices.
Sprinkle on garlic, pepper, and salt if desired.
Place in oven and broil for about 2 minutes, or until artichoke mixture is melted and lightly browned.

Nutrition Facts : Calories 599.3, Fat 39.6, SaturatedFat 12.5, Cholesterol 70.2, Sodium 1567.1, Carbohydrate 38.1, Fiber 12.2, Sugar 9.5, Protein 28

Grilled Artichoke and Spinach Pesto Crostini Recipe image

Provided by connieo

Number Of Ingredients 10

1 cup marinated artichoke hearts, quartered
2 cups fresh spinach leaves, packed down
1 tomato (if using)
1/2 cup walnuts, chopped, toasted
1 lemon, zest and juiced
2 garlic cloves
1/2 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil, plus more for drizzling
Salt & pepper to taste
1 (12-16 inch) ciabatta loaf, cut into 1/2 inch slices

Steps:

1. In a food processor, combine artichokes, spinach, tomato (if using), walnuts, lemon zest & juice, garlic, and Parmesan. Pulse to finely chop all ingredients, stopping a few times to scrape down the sides. Then, with machine running, drizzle in olive oil. Season pesto to taste with salt & pepper. 2. Place a grill pan on medium-high heat or preheat a gas or charcoal grill. Drizzle ciabatta slices with olive oil. Grill until toasted, about 5 minutes. 3. Spread artichoke pesto over toasted ciabatta & serve.