Roasted Tomato & Spinach Artichoke Crostini

These Roasted Tomato Spinach Artichoke Crostini are topped with creamy Alouette Spinach & Artichoke Cheese, blistered tomatoes, basil, and lemon zest for an easy appetizer that feels effortlessly elevated.

Roasted Tomato Spinach Artichoke Crostini

As promised from my “5 Delicious Ways I’m Using Alouette Spinach & Artichoke Cheese” roundup post—here’s the very first full recipe in the series, and honestly, it might be one of my favorites. Over the next several Tuesdays, I’ll be sharing the remaining recipes one by one, but this roasted tomato crostini felt like the perfect place to start.

The creamy spinach artichoke cheese spread melts slightly into the warm grilled sourdough while the roasted tomatoes turn sweet, soft, and almost jammy in the oven. Finished with fresh basil and bright lemon zest, every bite hits that perfect balance of creamy, crispy, savory, and fresh. It tastes like something you’d order at a cozy Mediterranean wine bar, yet it comes together with surprisingly little effort.

This is the kind of appetizer that instantly makes a gathering feel a little more special without creating extra work in the kitchen. Set the crostini out with a glass of wine, a simple salad, or part of a relaxed grazing board and suddenly the whole evening feels effortlessly put together.

The fresh basil and lemon zest at the end completely wake everything up and make the whole platter taste bright, savory, and fresh.

Ingredients

• Mini Sourdough Boule - The chewy texture and crisp edges make the perfect base for crostini. Grilling the bread adds even more flavor and texture.

• Alouette Spinach & Artichoke Spread - Creamy, savory, and already packed with flavor, this acts as both the spread and the flavor base for the entire recipe.

• Cherry Tomatoes - Roasting concentrates their sweetness and creates a soft, almost jammy texture that pairs beautifully with the creamy cheese.

• Garlic - A small amount adds warmth and depth to the roasted tomatoes without overpowering them.

• Olive Oil - Used both for roasting and grilling to create rich flavor and golden crisp edges.

• Fresh Basil - Adds freshness and brightness that balances the richness of the cheese spread.

• Lemon Zest - The finishing touch that wakes everything up and makes the flavors feel lighter and fresher.

Equipment

• Sheet pan or baking dish
• Grill pan or skillet
• Mixing spoon
• Citrus zester
• Serrated knife
• Serving platter

My Go-To’s

• Grill Pan - Creates beautiful charred edges and adds extra flavor to the bread.

• Microplane Zester - Perfect for finely grating lemon zest directly over the finished crostini.

• Ceramic Baking Dish - Ideal for roasting tomatoes evenly while keeping all the flavorful juices contained.

Let’s Make It Together

Start by roasting the cherry tomatoes with olive oil, garlic, salt, and pepper until they become soft and blistered.

While the tomatoes roast, grill the sourdough slices in a hot grill pan brushed lightly with olive oil until golden with crisp edges.

Spread a generous layer of Alouette Spinach & Artichoke Cheese onto the warm crostini, then spoon the roasted tomatoes and their juices over the top.

Finish with torn basil and fresh lemon zest before serving.

Perfecting the Cooking Process

The key to this recipe is roasting the tomatoes until they blister. Blistering happens when the heat causes the tomato skins to wrinkle and split slightly while the inside becomes soft, juicy, and concentrated in flavor. You want the tomatoes tender and glossy—not dried out—so keep an eye on them toward the end of roasting.

Add Your Touch

• Add balsamic glaze for sweetness
• Top with prosciutto for a heartier appetizer
• Swap basil for fresh thyme
• Add crushed red pepper flakes for heat

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

This is exactly the kind of appetizer I love making lately—simple ingredients layered together in a way that feels cozy, fresh, and just a little elevated. The creamy spinach artichoke cheese paired with sweet roasted tomatoes creates something that tastes far more complicated than it actually is.

This crostini is also the very first recipe in my “5 Delicious Ways I’m Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl)” series, where I’m sharing easy ways to turn one grocery-store find into dinners, brunch ideas, appetizers, and entertaining dishes throughout the week.

If you missed the original roundup post, you can click the link above to see all five recipes in the series, including creamy pasta, stuffed chicken, savory breakfast toast, and a rustic puff pastry tart still coming over the next several Tuesdays.

And if this crostini is any indication, this ingredient has officially earned a permanent spot in my refrigerator lately.

Before You Start

Can I make these ahead of time?  
You can roast the tomatoes ahead of time, but assemble the crostini just before serving so the bread stays crisp.

What bread works best?  
Sourdough, or any rustic artisan loaf with structure works well.

Can I serve this cold?  
It’s best slightly warm or at room temperature.

Do I have to grill the bread?  
No—toast it in the oven if preferred, but the grill pan adds great texture and flavor.

What can I do with leftover spread?  
Use it in pasta, stuffed chicken, breakfast toast, or puff pastry recipes throughout the week.

Honey Roasted Rhubarb & Strawberry Labneh Plate - A Southern Meets Mediterranean Spring Breakfast

This Honey Roasted Rhubarb & Strawberry Labneh Plate is a fresh, elegant spring breakfast inspired by Southern and Mediterranean flavors.

Honey Roasted Rhubarb & Strawberry Labneh Plate - A Southern Meets Mediterranean Spring Breakfast

Somewhere between a Southern spring fruit plate and a Mediterranean breakfast spread, this Honey Roasted Rhubarb & Strawberry Labneh Plate became one of those slow-morning recipes we immediately wanted to make again.

Warm honey-roasted rhubarb, cool creamy labneh, fresh strawberries, and pistachios come together in a breakfast plate that feels both rustic and quietly elegant. The rhubarb softens in the oven with honey and orange zest until glossy and tender, while the strawberries stay fresh and bright for contrast.

I like to think it’s a fresh alternative to the usual yogurt parfait — lighter, more textured, and made for spring mornings when rhubarb finally starts appearing at the market.

Whether you serve it with coffee on the patio or as part of a relaxed weekend brunch, this is the kind of breakfast that makes spring feel like it has officially arrived.

Enjoy!

Ingredients

• rhubarb - Fresh rhubarb becomes soft, jammy, and lightly caramelized in the oven while still holding its shape.
• honey - adds floral sweetness that balances the rhubarb’s natural tartness.
• zest of 1/2 orange - brightens the roasted fruit and adds a subtle citrus warmth that ties everything together.
• labneh - creamy, tangy, and rich — labneh gives this breakfast its Mediterranean-inspired base and feels more luxurious than yogurt.
• strawberries, hulled and sliced - keeping the strawberries fresh adds brightness, texture, and color contrast against the warm rhubarb.
• pistachios - adds crunch and a slightly buttery, nutty finish. 

Equipment

• Small baking dish
• Mixing spoon
• Citrus zester or microplane
• Sharp knife
• Small serving platter or shallow bowl

My Go-To’s

• A small white ceramic platter - for café-style plating
• Microplane zester - for bright citrus flavor without bitterness
• Small ceramic baking dish - that keeps the rhubarb snug while roasting

-- Let’s Make It Together

Preheat your oven to 400°F.

Place the rhubarb into a small baking dish. Drizzle with honey, sprinkle over the orange zest, and toss gently to coat.

Roast for 18–22 minutes, or until the rhubarb is tender and glossy but still holding its shape.

While the rhubarb roasts, hull and slice the strawberries.

Spread the labneh onto a serving plate or shallow bowl, creating soft swoops with the back of a spoon. Top with the warm roasted rhubarb and fresh strawberries.

Finish with a drizzle of honey and a sprinkle of chopped pistachios.

Serve immediately with toasted bread, a side of scrambled eggs, or simply enjoy as-is.

-- Perfecting the Cooking Process

The key to this recipe is roasting the rhubarb just until tender while still holding its shape. Rhubarb can go from perfectly soft to completely collapsed very quickly, so begin checking around the 18-minute mark. Keeping the strawberries fresh also helps balance the warm roasted fruit with brightness and texture, making the entire plate feel lighter and more layered.

-- Add Your Touch

This breakfast plate is easy to adapt depending on what you have in season.

Try swapping the strawberries for cherries, blackberries, or fresh figs later in the year. You can also add granola for extra crunch, sprinkle over fresh mint, or serve everything on toast for a more substantial brunch.

If you prefer a sweeter finish, a little orange blossom honey works beautifully here.

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

If you love seasonal breakfasts that feel simple but elevated, this Honey Roasted Rhubarb & Strawberry Labneh Plate is one of those recipes that captures spring beautifully.

Warm roasted rhubarb, creamy labneh, fresh strawberries, honey, and pistachios come together in a breakfast that feels both relaxed and quietly elegant — perfect for slow mornings, spring brunches, or an easy café-style breakfast at home.

For more seasonal inspiration, you might also enjoy:
• Bakery-Style Strawberry Almond Scones
• Oven-Baked Dutch Baby Pancakes with Roasted Berries
• Golden Croissant French Toast with Honeyed Ricotta & Bananas
• Strawberry Balsamic Ricotta Toast

Before You Start

What is Labneh?

Labneh is a strained yogurt commonly used in Mediterranean cooking. It’s thicker, creamier, and tangier than traditional yogurt, making it perfect for both sweet and savory dishes.

Can I make this ahead?

You can roast the rhubarb ahead of time and refrigerate it for up to 2 days. Assemble the plate just before serving for the freshest texture.

Can I use Greek yogurt instead?

Yes. Greek yogurt works well if you can’t find labneh, although the finished dish will be slightly less rich and creamy.

How do I know when rhubarb is done roasting?

The rhubarb should look glossy and softened while still holding its shape. If it begins falling apart when moved, it has cooked too long.


What should I serve with this?

This plate pairs beautifully with toasted bread, pastries, soft boiled eggs, or coffee for a relaxed spring brunch.

 

 

 

5 Delicious Ways I’m Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl)

 

Looking for creative ways to use spinach & artichoke cheese spread? These 5 easy recipes include pasta, crostini, chicken, breakfast toast, and a puff pastry tart.

Some grocery finds don’t stay in the “snack” category for long. The moment I brought home Alouette Spinach & Artichoke Spread, I realized it wasn’t just something to put out with crackers—it’s more like a shortcut ingredient that quietly turns into dinners, breakfasts, and easy entertaining food.

It’s creamy, savory, a little tangy, and already layered with herbs and artichoke flavor, which makes it incredibly versatile when you treat it like a base rather than a dip.

These are the five ways I’ve been using it lately—each one simple, seasonal, and very much in the “looks like effort, but isn’t” category.

Over the next several weeks, I'll be sharing each recipe in full--think of this post as the inspiration board to kick off the series.

1. Roasted Tomato & Spinach Artichoke Crostini

Crisp toasted baguette, creamy spinach artichoke spread, and blistered roasted cherry tomatoes come together in the easiest appetizer that still feels intentional.

Roasting the tomatoes first is key—it concentrates their sweetness and gives the crostini a warm, almost jammy contrast against the creamy cheese base. A little basil or balsamic at the end makes it feel finished.

Perfect for: quick entertaining, wine nights, or a low-effort appetizer board.

2. Creamy Spinach Artichoke Pasta with Lemon & Peas

This is one of those weeknight pastas that feels like it should take more steps than it does.

The cheese spread melts into a silky sauce with a splash of pasta water, while lemon brightens everything and peas add a pop of sweetness and texture. It’s rich but not heavy, which makes it ideal for spring and early summer dinners.

Perfect for: busy nights when you still want something comforting but fresh.

3. Spinach Artichoke Stuffed Chicken with Garlic Butter Pan Sauce

This one leans a little more dinner-party without actually requiring dinner-party effort.

The cheese spread becomes a built-in filling for juicy chicken breasts, melting as they bake into something creamy and flavorful. A quick pan sauce with garlic, butter, and lemon pulls everything together and makes it feel restaurant-level with almost no extra work.

Perfect for: easy entertaining or a “special but simple” weeknight dinner.

4. Savory Breakfast Toast with Soft Eggs & Herbs

This is the kind of breakfast that feels like café food at home.

Warm sourdough gets a generous layer of spinach artichoke spread, then soft eggs are added on top so the yolk runs into the creamy base. Fresh herbs and a pinch of chili flakes bring everything into balance.

Perfect for: slow mornings, brunch at home, or a savory breakfast upgrade.

5. Puff Pastry Tart with Heirloom Tomatoes, Zucchini & Leeks

This one is my favorite “impressive but easy” use.

A sheet of puff pastry becomes the base, spread with spinach artichoke cheese, then layered with sautéed leeks, zucchini, and juicy heirloom tomatoes. As it bakes, everything softens and caramelizes into a rustic tart that looks far more complicated than it is.

Perfect for: brunch, light dinners, or serving with a salad and wine.

Why this ingredient works so well

What I like most about this ingredient is that it doesn’t disappear in recipes—it actually anchors them. Instead of building flavor from scratch every time, you’re starting with something already seasoned and letting it guide the dish.

That means:

• faster weeknight cooking
• easier entertaining
• and more flexibility with seasonal produce

The Bigger Idea

This is the kind of cooking I keep coming back to right now: simple ingredients that quietly do a lot of the work for you, so you can focus on freshness, texture, and how everything comes together on the plate.

I'll be sharing each recipe over the next several Tuesdays.

UPDATE: The first full recipe from this series is now live — Roasted Tomato Spinach Artichoke Crostini. Creamy spinach artichoke cheese, jammy roasted tomatoes, grilled sourdough, fresh basil, and lemon zest come together in an easy appetizer that feels perfect for wine nights and warm-weather entertaining.

If this was the recipe from the roundup that caught your eye first, you can now get the full recipe and step-by-step instructions here.  Roasted Tomato & Spinach Artichoke Crostini. 

Enjoy!

Sicilian Lemon Butter Chicken with Garlic Thyme Rice

 

This Sicilian Lemon Butter Chicken with Garlic Thyme Rice is rich, comforting, and full of bright Mediterranean flavor. Golden pan-seared chicken simmers in a glossy lemon butter wine sauce and is served over fragrant garlic thyme basmati rice for an elevated chicken and rice dinner that feels restaurant-worthy.

Sicilian Lemon Butter Chicken with Garlic Thyme Rice

There’s chicken and rice… and then there’s this.

This Sicilian Lemon Butter Chicken with Garlic Thyme Rice takes a simple comfort-food classic and turns it into something that feels incredibly special. The chicken is lightly dredged and pan-seared until golden, then simmered in a silky lemon butter wine sauce with fresh parsley and fragrant lemon peel that fills the kitchen with the most amazing aroma.

And honestly, the garlic thyme rice deserves just as much attention. It’s soft, fluffy, fragrant, and absolutely perfect for soaking up every bit of that glossy lemon butter sauce.

I’ve been especially drawn to rustic Italian and Sicilian-style cooking lately — simple ingredients layered together in a way that feels comforting, fresh, and deeply flavorful without being complicated. This recipe instantly became one of those dinners that feels cozy enough for a weeknight but impressive enough to serve to guests.

It’s bright, buttery, comforting, and definitely not your average chicken and rice dinner.

Enjoy!

Ingredients

For the Sicilian Lemon Butter Chicken

• Chicken breasts - Thin chicken breasts cook quickly and stay tender in the lemon butter sauce.
• All-purpose flour - Creates a delicate golden crust and helps lightly thicken the sauce.
• Salt and black pepper
• Olive oil - A good-quality olive oil adds richness and authentic Mediterranean flavor.
• Dry white wine - Adds depth and acidity that balances the richness of the butter sauce.
• Fresh lemons - (zest, peel strips, and juice) Using both the zest and juice creates layered lemon flavor instead of just acidity.
• Butter - This gives the sauce its silky, glossy finish.
• Fresh parsley - Adds freshness and bright herbal flavor right at the end.

For the Garlic Thyme Rice

• Basmati rice - Basmati rice stays light and fluffy with beautifully separate grains.
• Chicken broth or water 
• Olive oil or butter
• Fresh garlic - Adds warmth and savory depth to the rice.
• Fresh thyme - Brings a subtle earthy flavor that pairs beautifully with lemon.
• Salt
• Optional pinch of lemon zest - A tiny amount at the end brightens the entire dish.

Equipment

• Large skillet with lid
• Instant Pot
• Citrus zester
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Tongs
• Mixing plate or shallow bowl for dredging
• Microplane zester

My Go-To's

These are the kitchen items that I depend on to provide the best results for this dish:

• Large heavy-bottom skillet - Perfect for getting a beautiful golden sear on the chicken while creating a silky pan sauce.
• Instant Pot - My favorite way to get fluffy, perfectly cooked basmati rice every time.
• Microplane zester - Essential for getting flavorful lemon zest without the bitter white pith.
• Kitchen tongs - Makes turning the chicken easy while keeping the crust intact.
• Citrus juicer - Helps extract every bit of fresh lemon juice quickly and easily.

-- Let’s Make It Together

Start by preparing the garlic thyme rice. Rinse your rice with water several times to remove some of the starches.  Set the Instant Pot to sauté and add the olive oil or butter. Add the garlic and thyme and cook briefly until fragrant, being careful not to brown the garlic.

Stir in the rinsed basmati rice and toast for about a minute to bring out its nutty flavor. Add the water or broth and a pinch of salt, then seal the lid and pressure cook on high for 4 minutes. Allow the pressure to naturally release for 15 minutes before fluffing with a fork. The rice can stay on the warm setting while you finish the chicken.

Meanwhile, pat the chicken breasts dry and lightly dredge them in seasoned flour, shaking off any excess.

Heat olive oil in a skillet over medium heat and sear the chicken until golden on both sides. The chicken will finish cooking in the sauce later.

Pour in the white wine and let it reduce slightly before adding the lemon zest, lemon peel strips, and lemon juice.

Add the butter and parsley, then cover and simmer gently until the chicken is fully cooked and the sauce becomes glossy and silky.

Serve the Sicilian lemon butter chicken over the warm garlic thyme rice and spoon plenty of the lemon sauce over the top.

-- Perfecting the Cooking Process

The key to this recipe is allowing the wine to reduce before adding the butter. This concentrates the flavor and prevents the sauce from tasting overly sharp or acidic. Once the butter is added, the sauce transforms into a silky, glossy coating that clings beautifully to both the chicken and the rice.

-- Add Your Touch

This recipe is easy to customize depending on the season or what you have on hand.

Add capers or green olives for a more briny Sicilian flavor, stir spinach into the rice for extra greens, or finish everything with freshly grated Parmesan for a richer finish.

You could also serve this with roasted asparagus, broccolini, or a crisp arugula salad for a complete Mediterranean-inspired dinner.

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

If you’re looking for a dinner that feels comforting, elevated, and full of flavor without requiring hours in the kitchen, this Sicilian Lemon Butter Chicken with Garlic Thyme Rice is one you’ll want to make again and again.

The bright lemon sauce, tender chicken, and fragrant rice come together in a way that feels both rustic and special — exactly the kind of recipe I love sharing most.

And if you’ve been loving these Mediterranean and Italian-inspired comfort food recipes lately, be sure to check out some of my other cozy dinner favorites.

• Roasted Tomato Bruschetta with Whipped Goat Cheese
• Easy Slow Cooker Chicken Alfredo
• One-Pot Vegetable Tortellini Soup

Before You Start

Can I use chicken thighs instead? - Yes! Boneless skinless chicken thighs work beautifully and stay extra juicy.

What white wine works best? - Use a dry white wine like Sauvignon Blanc or Pinot Grigio.

Can I make this without wine? - You can substitute additional chicken broth with a small splash of white wine vinegar or extra lemon juice for brightness.

Why rinse the rice? - Rinsing removes excess starch and helps keep the rice fluffy instead of gummy.

Can I make the rice on the stovetop? - Absolutely. Just simmer covered until the liquid is absorbed and the rice is tender.

How should leftovers be stored? - Store the chicken and rice in an airtight container in the refrigerator for up to 3 days.

Roasted Tomato Bruschetta with Whipped Goat & Ricotta

 

This Roasted Tomato Bruschetta with Whipped Goat & Ricotta is the perfect balance of creamy, savory, and fresh. Sweet blistered tomatoes are layered over toasted bread with a whipped goat cheese and ricotta spread for an easy appetizer, summer lunch, or entertaining recipe everyone will love.

Roasted Tomato Bruschetta with Whipped Goat & Ricotta

Lately I’ve been on a bit of an Italian cooking journey in my kitchen — slowing down, using simple ingredients, and letting those classic flavors really shine. Some recipes are comforting, some are impressive, and then every once in a while you make something that feels like both.

This Roasted Tomato Bruschetta with Whipped Goat & Ricotta was one of those recipes for me.

I’ve actually been making this whipped ricotta and goat cheese mixture constantly lately because it’s just that good. Creamy, tangy, rich, and incredibly versatile — it instantly makes simple ingredients feel elevated. The second I paired it with these warm roasted tomatoes and crispy toasted bread, I knew I had to share it with you.

The sweet burst tomatoes, creamy whipped cheese, crispy toasted bread, and all those savory juices soaking into every bite… it immediately felt like something I’d order at a cozy little wine bar and then think about for days afterward. After the first bite, I knew it was one I had to share with you.

It’s simple enough for a casual lunch, beautiful enough for entertaining, and honestly one of those recipes that makes ordinary ingredients taste incredibly special.

Enjoy!

Ingredients

• Cherry or grape tomatoes
• Olive oil
• Garlic
• Salt & Black pepper
• Goat cheese
• Ricotta cheese
• Thick sliced Multi-grain bread - or any rustic Italian bread or sliced baguette will work.  

Equipment

• Oven-safe baking dish
• Mixing bowl
• Whisk
• Large skillet or grill pan
• Serrated knife
• Serving platter

-- Let’s Make It Together

Preheat your oven to 400°F.

Add the tomatoes to an oven-safe baking dish and drizzle with olive oil. Add in minced garlic and season with salt and black pepper, then toss to coat. Roast for 15–20 minutes, or until the tomatoes are blistered and beginning to burst.

While the tomatoes roast, whisk together the goat cheese and ricotta until smooth and creamy.

Heat a skillet over medium-high heat. Drizzle the bread slices with olive oil and toast until golden on both sides.

To assemble, spread the whipped cheese mixture onto the toasted bread and spoon the warm roasted tomatoes and juices over the top.

Serve immediately and enjoy warm.

-- Perfecting the Cooking Process

The key to making this bruschetta truly exceptional is roasting the tomatoes just until they blister and release their juices without fully collapsing. Blistering simply means the tomato skins begin to wrinkle, split slightly, and develop lightly roasted spots while the inside becomes soft and juicy. Those garlicky concentrated juices mix beautifully with the whipped cheese and soak slightly into the toasted bread, creating layers of flavor and texture in every bite.

-- Add Your Touch

This recipe is incredibly flexible and easy to personalize depending on the season or occasion.

Try adding fresh basil, hot honey, balsamic glaze, or a drizzle of pesto for even more flavor. You could also top it with prosciutto for a more substantial appetizer or swap in whipped feta for a slightly saltier twist.

For entertaining, I love serving this on a large wooden board with olives, marinated vegetables, and a chilled glass of white wine.

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

If you love recipes that feel elevated without being complicated, this Roasted Tomato Bruschetta with Whipped Goat & Ricotta is one you’ll come back to again and again. It’s simple, beautiful, and packed with flavor in the best possible way.

If you make it, I’d love to hear how you served it and what personal touches you added.

And if you’re enjoying these cozy Italian-inspired recipes lately, be sure to check out my other fresh appetizers, easy entertaining recipes, and seasonal favorites.

Before You Start

Can I make this ahead of time?

You can roast the tomatoes and whip the cheese mixture ahead of time, but assemble the bruschetta just before serving so the bread stays crisp.

What bread works best?

You want a bread that toasts really well and has some heft to it so it doesn't sink when you add toppings to it.  A hearty multi-grain, Rustic Italian or baguette slices work beautifully because they hold up well to the toppings.

Can I use only goat cheese?

Yes, but the ricotta helps mellow the tanginess and creates a creamier texture.

How should I store leftovers?

Store the tomato mixture and whipped cheese separately in the refrigerator for up to 3 days. Toast fresh bread before serving again.

Can I serve this cold?

It’s best served warm or room temperature, though the leftovers are still delicious chilled.