Warm Spinach + Artichoke Crostini
recipe c/o Josh Capon
4 tbsps Extra-Virgin Olive Oil, plus more for toasting the bread
3 clove Garlic, minced
1 cups Artichoke Hearts, drained
1 pinch Chili flakes
2 bunch Spinach
1 medium Lemon, juiced and zested
1 pinch Salt
1 pinch Pepper
1 cups Parmesan cheese, grated, divided
1 cups Mozzarella Cheese, shredded, divided
1 loaf Baguette
In a large sauté pan, heat the olive oil over medium heat. Add the garlic and cook, stirring, until golden.
Add the artichoke hearts and chili flakes. Sauté, stirring, to combine, 2-3 minutes.
Fold in the spinach and cook, stirring, until wilted. Add the lemon juice and zest and season with salt and pepper to taste; remove the pan from the heat.
Transfer the sautéed veggie mixture to a colander to drain any excess liquid. Then, transfer it to a cutting board and roughly chop (alternatively, you can transfer the mixture to a food processor and pulse until roughly chopped).
Place the chopped artichoke mixture in a large mixing bowl. Fold in half of the Parmesan and half of the mozzarella. Taste and season with salt and pepper as desired; set aside.
Cut the baguette into ½-inch-thick slices. Drizzle the slices with olive oil and season with salt and pepper to taste. Grill the bread until lightly charred or broil until lightly toasted.
Arrange the toasted bread slices on a baking sheet in a single layer. Smear each slice with the spinach-artichoke mixture and top with the remaining cheeses, dividing evenly. Broil, watching carefully to prevent burning, until golden brown.
Serve immediately and enjoy!