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Spinach Olive Dip Crostini

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Crisp garlic-rubbed baguette slices topped with a creamy spinach spread packed with briny green and Kalamata olives, Parmesan, and bright lemon. These savory crostini make an elegant Mediterranean-inspired appetizer for parties and gatherings.

Ingredients

  • 1 French baguette
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove, halved
  • Pinch of salt
  • Freshly ground black pepper, to taste
  • 2 cups fresh baby spinach
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, minced
  • 8 ounces cream cheese, softened
  • 1/3 cup sour cream
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup green olives, pitted and finely chopped
  • 1/4 cup Kalamata olives, pitted and finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes, optional
  • Salt, to taste
  • Chopped olives, for garnishing
  • Grated Parmesan, for garnishing
  • Fresh parsley or basil, for garnishing
  • Lemon zest, optional, for garnishing

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Cut the baguette diagonally into approximately 1/2-inch-thick slices.
  2. Arrange the baguette slices in a single layer on the prepared baking sheet. Lightly brush both sides with 3 tablespoons olive oil and season with a pinch of salt and black pepper.
  3. Bake for 8 to 10 minutes, turning halfway through, until crisp and lightly golden. While still warm, lightly rub one side of each crostini with the cut side of the halved garlic clove.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and cook briefly until fragrant. Add the spinach and cook for 2 to 3 minutes, stirring until completely wilted.
  5. Transfer the spinach to a plate and let it cool slightly. Squeeze out as much excess moisture as possible, then finely chop the spinach.
  6. Combine the softened cream cheese, sour cream, Parmesan, lemon juice, lemon zest, oregano, and black pepper in a mixing bowl. Stir until smooth and creamy.
  7. Fold the chopped spinach, green olives, and Kalamata olives into the cream cheese mixture. Add optional red pepper flakes and taste before adding additional salt.
  8. Refrigerate the spinach olive dip for 20 to 30 minutes to allow the flavors to develop and the mixture to firm slightly.
  9. Shortly before serving, spoon a generous amount of spinach olive dip onto each toasted baguette slice.
  10. Garnish with chopped olives, grated Parmesan, fresh parsley or basil, and optional lemon zest. Arrange on a platter and serve immediately.

Notes

  • Squeeze the cooked spinach thoroughly to remove excess moisture and keep the dip thick and creamy.
  • Frozen spinach can replace fresh spinach if it is completely thawed and thoroughly squeezed dry.
  • For a feta variation, replace some of the Parmesan with crumbled feta.
  • Chopped sun-dried tomatoes, fresh basil, or drained artichoke hearts can be added for additional Mediterranean flavor.
  • For a warm variation, top the crostini with the dip and briefly broil until the topping is warm and lightly browned.
  • For a lighter dip, replace some of the cream cheese or sour cream with thick Greek yogurt.
  • The dip can be refrigerated separately in an airtight container for up to 3 days.
  • Store plain toasted crostini in an airtight container at room temperature for up to 2 days. Refresh them in a 350°F (175°C) oven for 3 to 5 minutes if needed.
  • Assemble the crostini shortly before serving to prevent the bread from becoming soggy.

Nutrition

Find it online: https://thefamilycooking.com/spinach-olive-dip-crostini/