Spinach and Olive Crostini

Quick and easy to prepare, the topping for these Crostini can be refrigerated a day ahead of use. Do not spread this topping on their Crostini in advance. That’s obvious to an experienced cook, but to a novice? Not so much. 

Spinach and Olive Crostini:

To Prepare Spinach and Olive Topping:

One 10-oz. (285 g) pkg frozen chopped spinach, thawed

6-oz. (170 g) cream cheese, softened

1/2 c. (125 mL) mayonnaise

1/2 c. (125 mL) powdered Parmesan cheese

1 tsp/ (5 mL) lemon juice

Dash salt

1/4 c. (60 mL) chopped black olives, drained and blotted dry

Squeeze spinach until dry. Beat together cream cheese, mayonnaise, Parmesan cheese, lemon juice, and salt. Hand-stir in spinach and olives. Set aside until needed. 

To Prepare Crostini:

1 c. (250 mL) olive oil 

½ tsp. (2 mL) garlic salt

1 narrow-diameter French baguette 

Combine olive oil and garlic salt. Raise oven rack to highest position and preheat broiler. Slice baguette into approximately 30 thin slices. Dab each side lightly with garlic-infused oil. Broil approximately 1-½ min. per side, until pale golden. 

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Heap 1 tbsp. (15 mL) Spinach and Olive Topping over each Crostini shortly before serving. Place oven rack 6-to-8 in. (15-to-20 cm) from heat. Heat oven to broil. With oven door slightly open, broil 2-to-3 min., watching closely. Serve at once. Makes 2-to-3 doz.

If you love Crostini, be sure to try my ultra-delicious Pesto Crostini.