My Creamed Spinach Crostini is the perfect Holiday appetizer. For a lot of people, creamed spinach is a must-have side dish this time of year. Tender fresh spinach leaves swimming in a creamy, rich sauce of cream and Parmesan cheese—who can say no to that, right? I decided to transform the classic side dish into an equally crowd-pleasing appetizer by serving it over crisp crostini. This easy appetizer is a tasty way to start any meal this Holiday season.
Sautéed spinach cooking with heavy cream and Parmesan cheese
(To view this recipe, click on the blue title of the blog post above*)
Creamed Spinach Crostini
Ingredients:
- 2 Tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes
- 1 lb. baby spinach leaves, washed and dried
- 8 oz. heavy cream
- ¼ cup grated Parmesan cheese; more for serving
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- For the crostini:
- 1 baguette
- Extra virgin olive oil
- Freshly ground black pepper
Directions:
- Preheat the oven to 400 degrees. In a large sauté pan, heat the olive oil over medium-high heat. Add in the minced garlic and crushed red pepper, sautéing for 1 minute. Add in the spinach leaves and cook, tossing often with tongs, until the spinach is wilted. This will take approximately 3 minutes.
- Lower the heat to medium-low and add in the heavy cream and Parmesan cheese. Simmer until the sauce thickens; this should take a couple of minutes. Season with salt and pepper.
- To make the crostini, cut the baguette into ½-inch slices. Drizzle with olive oil and season with ground pepper. Bake in the preheated oven, on a parchment-lined baking sheet, for 10-12 minutes, or until the bread is lightly browned and crisp.
- To serve, spoon some of the creamed spinach on each crostini. Top with additional Parmesan cheese if desired.
Tagged: appetizer, creamed spinach, crostini, first course, garlic, heavy cream, hors d'oeuvre, Parmesan cheese, spinach
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