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Creamy Spinach & Artichoke Crostini

Creamy Spinach & Artichoke Crostini

Custom Culinary® Chef's Own® Cream Soup Base

A classic creamy blend of spinach, artichokes, sautéed onions, and Custom Culinary® Chef's Own® Cream Soup Base, served warm on a crisp toast point topped with lemon zest and Parmesan.

Made with

  • Master's Touch® Cream Soup Base

Alternative products

  • Chef's Own® Cream Soup & Sauce Starter

Chef's Tip

Mixture can be prepared, cooled, and refrigerated up to 3 days (or frozen up to 3 months).
For added crunch and color, top with crushed toasted almonds or panko just before serving.

What You'll Need

Yield: 100 Tasting Portions

2 cups Chopped Spinach (thawed and squeezed dry)
4 cups Artichoke Hearts (marinated or canned drained)
½ cup Sautéed Onions & Garlic
1 gal. Custom Culinary® Chef's Own® Cream Soup Base (prepared)
4 cups Grated Parmesan Cheese (divided)
½ cup Lemon, Zest
to taste Kosher Salt & Pepper
½ cup Parsley, Italian Flat Leaf
100 ea. Baguette Slices 1/4" thick

Preparation

  1. In a sauté pan, combine onions, garlic, spinach, and artichokes over medium heat.
  2. Stir in prepared Cream Soup Base and 2 cups Parmesan cheese. Simmer gently until thickened.
  3. Season with lemon zest, salt, and pepper. Set aside to cool.
  4. Spoon 1 oz of mixture onto each slices of baguette and arrange eveny on a parchment lined sheet pan.
  5. Garnish with the remaining Parmesan and additional lemon zest, if desired.
  6. Bake in a 350 degree preheated oven for 7-10 minutes or until the filling is hot and golden brown.
  7. Serve warm.
  8. For service flow, cook trays to ~80% and flash to order 2–3 minutes to finish.