Description
This Creamy Spinach Dip Crostini Appetizer combines crisp, toasted French demi-baguette slices with a luscious, flavorful spinach dip made from cream cheese, parmesan, basil pesto, and fresh seasonings. Perfectly broiled to warm and crisp the topping, these bite-sized crostinis are garnished with pepitas and shaved parmesan for a festive and delicious starter that’s easy to prepare and sure to impress guests.
Ingredients
Scale
Bread and Topping
- 1 Loaf La Brea Bakery Reserve French Demi-Baguette (sliced into 1/2 inch slices)
- 2 tablespoons salted butter (melted)
- 1 tablespoon minced garlic
- 1 cup grated parmesan cheese (divided)
- 1 tablespoon fresh parsley (finely chopped)
Spinach Dip
- 1 box frozen chopped spinach (8 ounces), thawed and drained
- 4 ounces light cream cheese
- 1 teaspoon fresh lemon juice
- 2 tablespoons basil pesto
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon balsamic vinegar
Garnish
- Pepitas (pumpkin seeds)
- Shaved parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for toasting the bread slices.
- Prepare Baking Sheet: Spray a large baking sheet with nonstick spray. Arrange the baguette slices in a single layer on the baking sheet to ensure even toasting.
- Make Butter Mixture: In a small bowl, combine the melted butter, minced garlic, and chopped parsley to create a fragrant butter spread.
- Brush and Top Bread: Brush the top side of each bread slice liberally with the garlic-parsley butter mixture. Sprinkle each slice with 1/2 cup of grated parmesan cheese evenly.
- Bake Bread: Place the baking sheet in the preheated oven and bake for 5-6 minutes or until the bread slices are toasted and edges begin to brown. Remove from oven and set aside.
- Prepare Spinach Dip: In a blender or food processor, combine the thawed and drained chopped spinach, light cream cheese, fresh lemon juice, basil pesto, salt, black pepper, balsamic vinegar, and the remaining 1/2 cup grated parmesan cheese. Blend until smooth or your desired consistency is reached.
- Assemble Crostini: Spoon about 1 tablespoon of the creamy spinach dip onto each toasted bread slice. Sprinkle a bit more grated parmesan over the top for added flavor.
- Refrigerate if Needed: If not serving immediately, cover the assembled crostinis with plastic wrap and refrigerate for up to 6 hours until ready to serve.
- Broil to Heat: When ready to serve, remove the crostinis from the fridge and place them under a broiler for 3-4 minutes or until the spinach mixture is hot, bubbly, and the bread is toasted to your liking.
- Garnish and Serve: Garnish each crostini with pepitas and shaved parmesan as desired. Serve warm and enjoy this delightful appetizer!
Notes
- Make sure to thoroughly thaw and drain the frozen spinach to prevent the dip from being watery.
- You can substitute the French demi-baguette with any crusty artisan bread if preferred.
- Basil pesto adds fresh herbaceous flavor but can be omitted or substituted with fresh basil chopped finely.
- For a richer dip, full-fat cream cheese can be used instead of light cream cheese.
- Prepare the dip a few hours ahead and store refrigerated to save time during party prep.
- Broil carefully as heating times can vary depending on your broiler; keep a close eye to prevent burning.
