Description

This Spinach Olive Dip Crostini recipe is a delightful appetizer featuring crisp baguette slices topped with a creamy, cheesy spinach and olive mixture. Enhanced with garlic, lemon zest, and fresh herbs, it offers a perfect balance of savory and tangy flavors with a hint of spice from red pepper flakes. The crostinis are broiled to achieve bubbly, lightly browned cheese, making them an irresistible bite-sized treat for gatherings or snacks.

Ingredients

For the Crostini

1 baguette, sliced into 1/2" thick slices
2-3 tablespoons olive oil
Salt & pepper to taste

For the Spinach Olive Dip Topping

2 tablespoons olive oil
2-3 cloves garlic, minced
1/2 medium lemon, zested and juiced
1/2 teaspoon red pepper flakes, optional
Salt & pepper to taste
10 ounces fresh baby spinach
8 ounces cream cheese, cut into 1" chunks and softened
1 cup grated Fontina or Mozzarella cheese
1/2 cup sour cream
1/4 cup Pecorino or Parmesan cheese, grated
1 six ounce can California ripe olives, green or black, drained and halved
1/4 cup finely chopped chives & parsley or preferred herbs

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Instructions

Prepare Crostini: Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet, drizzle with 2-3 tablespoons olive oil, and sprinkle with salt and pepper. Toss gently to ensure each slice is coated evenly.
Bake Crostini: Place the baking sheet in the preheated oven and bake for 6-7 minutes or until the slices turn golden and crisp. Remove and set aside.
Prepare Olives: Drain the olives from their can and halve them either by hand or using a knife. Set aside some for garnish and the rest for adding into the dip.
Sauté Aromatics: In a medium pot, heat 2 tablespoons olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), stirring constantly for about 30 seconds until fragrant and softened. Stir in the lemon zest and juice for a citrusy brightness.
Cook Spinach: Add the fresh baby spinach to the pot in handfuls, letting each batch wilt before adding more. Season with salt and pepper and continue cooking for 3-4 minutes while stirring frequently to evaporate excess liquid.
Melt Cheeses: Lower the heat to low and incorporate the cream cheese and grated mozzarella into the spinach mixture. Stir continuously until the cheeses fully melt, roughly 3 minutes, creating a creamy base.
Finish Dip: Stir in the sour cream and grated Pecorino or Parmesan cheese until smooth and ultra creamy. Mix in about three-quarters of the halved olives and chopped herbs, reserving some for topping. Remove from heat.
Assemble Crostini: Spoon or spread the spinach olive dip generously on each toasted baguette slice. If there is leftover dip, it can be served with crackers or chips.
Broil Crostini: Place the topped crostinis under the oven broiler for 3-4 minutes, watching closely until the cheese bubbles and just begins to brown lightly.
Garnish and Serve: Top each crostini with the remaining halved olives, fresh herbs, and a crack of fresh black pepper if desired. Serve immediately while warm for the best taste and texture.

Notes

You can substitute Fontina with Mozzarella or vice versa depending on your taste preference.
Adjust red pepper flakes to control the level of heat or omit entirely for a mild version.
Leftover dip makes a great snack when served with raw vegetables, crackers, or tortilla chips.
For a gluten-free version, use gluten-free baguette or bread slices.
To soften cream cheese quickly, leave it at room temperature for 30 minutes before preparation.
Make sure to watch the crostinis closely under the broiler to avoid burning the cheese topping.