Ingredients
Method
- Preheat your oven to 400°F. Arrange the gluten free sourdough slices on a baking sheet and brush lightly with olive oil. Sprinkle with a pinch of salt.
- Bake for 8–10 minutes, flipping halfway, until the bread is golden and crisp. Set aside.
- In a large bowl, mix the cream cheese, parmesan, and garlic salt until smooth. Stir in the spinach and chopped artichokes, making sure everything is evenly combined. Season with additional salt and pepper if needed to taste.
- Spoon a generous amount of the spinach artichoke mixture onto each toasted slice of sourdough. Spread it evenly all the way to the edges.
- Return the crostini to the oven and bake for 10–12 minutes, or until the topping is hot and the edges are lightly golden.If you like a slightly browned top, switch the oven to broil for 1–2 minutes at the end. Just keep a close eye on it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.