Bacon-Wrapped Spinach Dip Crostini

These trendy crostini have bacon belts. And not only are they fashionable (har har), but the bread soaks up the bacon drippings as they bake, making it golden and crunchy. Eat them warm, no dipping required.
  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 8 to 12 servings (24 crostini)
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12 slices bacon, cut in half crosswise

2 tablespoons dark brown sugar

Nonstick cooking spray, for spraying the baking sheet

One 9-ounce box frozen chopped spinach, thawed and squeezed dry

One 8-ounce package cream cheese, at room temperature

1 cup freshly grated Parmesan  

1/4 cup mayonnaise 

2 cloves garlic, grated

Freshly ground black pepper

24 bias-cut slices baguette (1/4 inch thick; from 1 baguette)


  1. Preheat the oven to 425 degrees F. Toss the bacon with the brown sugar in a medium bowl until evenly coated. Arrange the bacon on a baking sheet and bake until light golden around the edges but still very soft, about 7 minutes. Transfer to a plate. Wipe the baking sheet clean, then spray with cooking spray.
  2. Stir together the spinach, cream cheese, Parmesan, mayonnaise, garlic and 1/4 teaspoon pepper in a medium bowl.
  3. Spoon 1 tablespoon of the spinach mixture onto each slice of bread and wrap it with a piece of bacon so that the ends are tucked under the bread (it should look a bit like a belt). Arrange the crostini on the prepared baking sheet and bake until the bacon is dark golden, about 15 minutes. These are best served warm.
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