Spinach Almond Crostini

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  • Total: 30 min
  • Active: 20 min
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1/4 cup chopped toasted almonds, plus more for garnish

1 baguette

Olive oil

1 pound fresh spinach, washed, dried, and stemmed

1 clove garlic

3/4 cup sour cream

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh chives

1/8 teaspoon cayenne pepper

Kosher salt

Zest and juice of 1/2 a lemon


  1. Preheat the oven to 350 degrees F. Spread the chopped almonds out on a baking sheet and bake until fragrant and golden, 5 to 10 minutes. Check frequently, as they can burn quickly. Allow to cool.
  2. Preheat the broiler. Slice the baguette diagonally in 1/4-inch-thick slices, brush with olive oil and place on a broiler pan. Broil until toasted, 2 to 3 minutes.
  3. In a steamer basket set over 1 inch of simmering water, steam the spinach until wilted, a few minutes. Remove the spinach and drain well.
  4. Put the spinach and garlic in a food processor and pulse until smooth. Add in the sour cream, almonds, parsley, thyme, chives, cayenne, and season with 1/8 teaspoon salt. Pulse until combined. Stir in the lemon zest and lemon juice.
  5. Spread the spinach mixture on the toasted bread, sprinkle with additional chopped almonds, and serve.
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