Spinach Artichoke Crostini with Sundried Tomatoes
Crispy crostini layered with creamy spinach artichoke topping and tangy sundried tomatoes.
Prep time: 35 min
Total time: 50 min
Servings: 20
Key Ingredient
The dairy-free one that started it all. Smooth and delicious with a touch of sweetness.
FIND A STORE >Ingredients
- 1 baguette, diagonally sliced
- 3 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 cup Planet Oat Original Oatmilk
- 1/4 cup nutritional yeast
- 2 tablespoon lemon juice
- 1-10oz bag of chopped frozen spinach, thawed and drained
- 1-14oz can of artichoke hearts, drained and chopped
- 1/2 cup of non-dairy cheese shreds or grated non-dairy parmesan
- Salt and pepper to taste
- 1/4 cup sundried tomatoes, chopped
Directions
- Preheat oven to 400F.
- Lightly brush olive oil on top of each slice. Arrange baguette slices on a baking tray in one single layer.
- Bake for 8-10 minutes or until golden on top. Set aside.
- Preheat oven to 400F.
- In a mixing bowl, add chopped artichokes, spinach, garlic, Planet Oat Original Oatmilk, nutritional yeast, lemon juice, non-dairy cheese shreds or non-dairy parmesan. Transfer to a lightly greased baking dish.
- Bake for 20-25 minutes until the mixture is bubbly and lightly golden.
- Spread spinach artichoke dip onto toasted baguette slices and sprinkle chopped sundried tomatoes.
