My family was invited to my second cousins house for a BBQ this past weekend so I was on the hunt for an appetizer to bring. I found this and it sounded perfect. Light and easy to make and easy to transport. Everyone gobbled it up and asked for the recipe. I’d say it was a success!
Spinach Artichoke White Bean Crostini
Adapted from Two Peas & Their Pod
15 (1/4-inch thick) slices French baguette
1 Tablespoon olive oil, for brushing baguette slices
1 (15-ounce) can cannellini or white beans, rinsed and drained
1 cup artichoke hearts (from jar), drained and chopped
1 tomato, diced
1 cup chopped fresh spinach
1/2 cup chopped fresh basil
1 clove roasted garlic, minced
1 Tablespoon fresh lemon juice
1/4 cup crumbled feta cheese
Salt and pepper, to taste
1. Preheat the oven to 400 degrees F. On a large baking sheet, arrange the baguette slices in a single layer. Using a pastry brush, brush the baguette slices lightly with olive oil. Bake until golden, about 15-20 minutes. Remove the bread from the oven and set aside.
2. In a medium bowl, combine white beans, artichokes, tomato, spinach, basil, garlic, lemon juice, and feta cheese. Stir gently. Season with salt and pepper, to taste.
3. Spoon spinach and artichoke mixture onto the toasted baguette slices. Serve immediately. Serving size – 1 crostini.
Taste Test: Delicious and refreshing. The beans can be substituted out for any other bean but the white beans were so yummy! The bread also made a huge difference. Throwing it in the oven made it warm and crispy. Next time I might spread a little garlic on the toast along with the olive oil. So good!
Bring this to your next party!