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–+ servings
cream cheese spinach bruschetta

Cream Cheese Spinach Bruschetta

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Italian
Servings 8 pieces

Equipment

  • 1 Baking sheet
  • 1 Skillet
  • 1 Mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 pastry brush
  • 1 Spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 loaf baguette sliced 1/2-inch thick
  • 2 tablespoon olive oil
  • 1 clove garlic halved
  • 1 tablespoon unsalted butter
  • 2 cup fresh spinach chopped
  • 1/2 cup cream cheese softened
  • 1/4 cup Parmesan cheese grated
  • 2 tablespoon sour cream
  • 1 tablespoon lemon juice fresh
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper ground
  • 1 tablespoon fresh chives finely sliced
  • 6 cherry tomatoes finely diced (optional)

Instructions
 

  • Preheat the oven to 400°F (200°C) and arrange baguette slices on a baking sheet.
  • Brush the tops of the slices with olive oil and bake for 6–8 minutes until lightly golden.
  • Rub the cut side of the garlic clove over the warm toasts and set aside.
  • Heat butter in a skillet over medium heat and wilt the chopped spinach for 1–2 minutes until just tender.
  • Transfer spinach to a bowl and let cool for 3 minutes to release steam.
  • Stir in cream cheese, Parmesan, sour cream, lemon juice, red pepper flakes, salt, and black pepper until smooth and well combined.
  • Spoon a generous dollop of the spinach-cream cheese mixture onto each toast.
  • Return topped toasts to the oven for 2 minutes to warm through and set the topping.
  • Garnish with fresh chives and optional diced cherry tomatoes.
  • Rest for 5 minutes before serving to allow the toasts to crisp and the topping to settle.

Notes

For extra flavor, add a tablespoon of finely grated lemon zest or a minced clove of garlic directly to the cream cheese mixture. If using frozen spinach, thaw completely and squeeze out as much water as possible to avoid soggy bruschetta. You can swap Parmesan with Pecorino for a sharper bite, or stir in a tablespoon of ricotta for a lighter, fluffier texture. Toast the bread just to pale gold before topping to prevent over-browning during the final warm-through. Serve immediately for best crunch, and store any leftover topping refrigerated for up to 3 days.
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