Spinach Artichoke Crostini

24 crostinis
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This Spinach Artichoke Crostini yields crispy toast topped with sautéed spinach and artichoke, and covered in melted Spinach Artichoke Gouda cheese.

Recipe by: Bree Hester, Baked Bree


  • 24 pieces sliced baguette
  • 1/2 cup olive oil
  • 1/2 sweet onion, finely chopped
  • 1 can artichoke hearts, drained and finely chopped
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 (8-oz) bag baby spinach
  • Salt and pepper, to taste
  • 1 (6-oz) package Roth Spinach Artichoke Gouda cheese, shredded


  1. Preheat the oven to 350 degrees F. Arrange bread slices on a baking sheet. Brush bread with 1/4 cup olive oil. Toast until golden brown, about 5 minutes. Set aside.
  2. Add oil to a medium sauté pan over medium heat. Add onions and artichokes, cook for about 5 minutes or until the onions soften. Add garlic, red pepper flakes, and cook for one minute. Add spinach to the pan, and cook until it wilts, about 2 minutes. Season with salt and pepper.
  3. Flip the bread over and top the untoasted side with the spinach mixture. Sprinkle generously with cheese. Put the pan back into the oven and cook until the cheese melts. If you like things a little extra spicy, sprinkle the tops with more red pepper flake.