Spinach Artichoke White Bean Crostini

This post may contain affiliate links. Read my disclosure policy.

We went to our 25 week Dr’s appointment this week and everything is looking great! Our little pea is growing right on schedule and his heart beat is strong. We are getting more and more excited for our little guy to arrive. I hope the rest of the pregnancy goes well and fast:) After our appointment, I came home and made Spinach Artichoke White Bean Crostini. This crostini recipe would be perfect for any party, but since it was the middle of the day and I didn’t have any party plans, I had a party for two. This crostini made a great lunch for me and the baby:)

I toasted baguette slices in the oven and topped each slice with a mixture of spinach, artichokes, white beans, basil, garlic, lemon, and feta cheese. All of the flavors combined to create a fantastic crostini. I loved the creamy texture the white beans and feta cheese added. The garlic, lemon, and basil also gave the crostini a kick of freshness. The green and white color was also nice.

This Spinach Artichoke White Bean Crostini is simple to make and perfect for any summer party. It also makes a great light lunch or healthy snack. And I love that I picked the basil for this recipe out of our herb garden. I just love summer!

Email Yourself This Recipe
Just enter your email and get it sent to your inbox! Plus, you’ll get NEW recipes from us every week!

Spinach Artichoke White Bean Crostini

5 from 2 votes


  • 15 1/4-inch thick slices French baguette
  • 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 cup chopped fresh spinach
  • 1/2 cup chopped fresh basil
  • 1 clove 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 10-12 minutes. Remove the bread from the oven and set aside.
  • 2. In a medium bowl, combine white beans, artichokes, 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.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

If you like this Spinach Artichoke White Bean Crostini, you might also like:

Artichoke Olive Crostini from Smitten Kitchen
White Bean Crostini from Gina’s Skinny Recipes
White Bean and Artichoke Dip from Two Peas and Their Pod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites


I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Side Dishes Appetizer

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. I’m always looking for good appetizer recipes, and this looks delicious! Your photos are beautiful!

  2. Oh DEAR Lord. I could snuggle right next to those crostinis and not feel weird about it at all.


  3. These look so good and so easy. I love beans. Up until now I had only used cannellini beans in soups. This is an appetizer I have to try. Thanks!

See More Comments