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Spinach Artichoke White Bean Crostini

Servings: 15 crostini


  • 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.