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.

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!

Healthy & Hearty: Mediterranean Chicken Rice Bowls

Wholesome Mediterranean Chicken Rice Bowls – A Flavorful & Easy Meal for Any Night!

 

Healthy & Hearty: Mediterranean Chicken Rice Bowls

If you’re looking for a quick, healthy, and delicious dinner, these Mediterranean Chicken Rice Bowls are the perfect choice! Packed with lean protein, whole grains, and vibrant vegetables, this dish is inspired by the Mediterranean diet, known for its heart-healthy and nutrient-rich ingredients. With juicy roasted cherry tomatoes, marinated artichoke hearts, and tender chicken over a bed of wholesome brown and wild rice, every bite bursts with flavor. Best of all, this meal comes together in just 30 minutes, making it an ideal option for busy weeknights!

One of the best things about this recipe is how effortless it is to prepare. The chicken breasts are pan-seared for a golden crust, then finished in the oven while the tomatoes cook down into a sweet and savory topping. A drizzle of Greek vinaigrette ties everything together, adding a bright and tangy touch. With simple ingredients you may already have on hand, this dish is an easy way to bring Mediterranean flavors into your kitchen without any hassle.

Inspired by Greek flavors, this dish is loaded with zesty herbs, fresh ingredients, and bold Mediterranean taste. The juicy chicken, roasted vegetables, and flavorful vinaigrette come together in the most satisfying way. It’s a meal the whole family will love, whether you're enjoying a cozy dinner at home or meal-prepping for the week. Plus, it tastes absolutely amazing!

Enjoy!

What Ingredients do I need?

Protein

• Boneless, skinless chicken breasts

Grains

• Brown and wild rice blend

Vegetables

• Cherry tomatoes
• Marinated quartered artichoke hearts

Condiments & Pantry Staples

• Greek vinaigrette
• Olive oil
• Salt & pepper

Substitutions and Variations

Substitutions

• Protein:  Chicken breasts → Boneless chicken thighs, turkey cutlets

• Grains:  Brown and wild rice blend → Quinoa, couscous, farro, or cauliflower rice (for a low-carb option)

• Cherry tomatoes → Diced Roma or grape tomatoes, sun-dried tomatoes (for a more intense flavor)

• Marinated artichoke hearts → Canned artichoke hearts (unmarinated)

• Condiments :  Greek vinaigrette → Homemade vinaigrette (olive oil, lemon juice, garlic, oregano)

Variations

• Greek Power Bowl:  Swap the rice for quinoa or farro for added protein and a nutty texture.  Add crumbled feta cheese and a dollop of tzatziki for extra Greek flavor.  Toss in sliced Kalamata olives for a briny kick.

•  Low-Carb/Keto-Friendly Version:  Replace the rice with cauliflower rice or chopped romaine lettuce for a grain-free option.  Use grilled zucchini, eggplant, or bell peppers instead of cherry tomatoes for a heartier veggie base.

• Vegetarian Mediterranean Bowl:  Swap the chicken for chickpeas, white beans, or grilled halloumi cheese for a meatless version.  Drizzle with a lemon-tahini dressing instead of Greek vinaigrette for a creamy, tangy twist.

Kitchen Tips and Notes

• Sear First for Juicy Chicken – Browning the chicken before finishing it in the oven locks in moisture and adds a rich, caramelized flavor.

• Don’t Overcook the Chicken – Use a meat thermometer and remove it from the oven at 165°F  for perfectly tender chicken. Let it rest for a few minutes before slicing to retain juices.

• Charred Tomatoes = Extra Flavor – Let the cherry tomatoes blister in the pan without stirring too much. This helps intensify their natural sweetness

• Marinated Artichokes Add Depth – The tangy, briny flavor of jarred marinated artichokes elevates the dish—drain them well to avoid excess moisture.

• Leftovers? No Problem! – Store in airtight containers for up to 3 days in the fridge. Add fresh dressing and toppings before serving.

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Healthy & Hearty: Mediterranean Chicken Rice Bowls

serves 4


2 Tablespoons olive oil, divided
4 skinless, boneless chicken breasts
salt & pepper
2 pints cherry tomatoes
1 6oz jar marinated quartered artichoke hearts, drained
1/2 cup Greek vinaigrette
2 cups hot cooked brown and wild rice blend

Preheat oven to 400 degrees F. In a large oven ready skillet, add 1 Tablespoon olive oil and heat over medium-high heat.  Season chicken with salt & pepper and add to the skillet, cooking for 4 minutes until the bottoms are brown.  Turn chicken and transfer the skillet to the oven and bake about 6-7 minutes more or until the internal temperature reaches 165 degrees.  Remove from the oven and allow to rest on a cutting board.

Meanwhile, in another skillet heat the remaining olive oil (1 Tbsp) over medium-high heat.  Add the tomatoes and cook until they begin to char and release their juices, about 5-7 minutes.  Remove from heat and add in the artichoke hearts and 1/4 cup of the Greek vinaigrette.  Stir to combine.

Slice chicken breasts.  Divide rice, chicken, and tomato mixture among the bowls.  Drizzle with remaining Greek vinaigrette.  Serve.

Mediterranean Chicken Salad

Yum

I get the pleasure of working from home a couple of days during the week, which allows me to play around with different dishes for lunch.

The other day we were at Panera for a quick lunch and I was so tempted to have their Chicken Salad Sandwich, which I just love.  I got a hold of myself an opted for something a little healthier, ending up with a half a turkey sandwich and soup.  But....let me tell you that chicken salad was still calling my name.

Up comes my work from home day, and with the chicken salad still on my mind I decided to make a healthier version, without all the mayo.  The previous night I had roasted 5 chicken breasts using this recipe here.  My intention was for us to eat two that night with mashed potatoes and veggies and then use the remaining one in various dishes.  I just love roasted chicken, and this recipe is simple...but it the BEST.

Mediterranean Chicken Salad

So, using some of the roasted chicken I whipped up a Mediterranean Chicken Salad (without mayo) and served it over romaine lettuce.  It's filled with wonderful ingredients (mostly pantry items) such as artichoke hearts, roasted red peppers, herbs, and is drizzled with olive oil and lemon.  Heaven! 

The zip of the lemon, tang of the artichoke, along with the chicken, and earthy roasted red peppers give this dish such a balance.  If you like olives, throw them in there too!  They would enhance this dish nicely.  This isn't a sweet chicken salad, but a few golden raisins would be fabulous as well.

A quick and easy meal is yours within 15 minutes!

Enjoy!

Related Recipe:

Roasting 101: Chicken Breasts

Mediterranean Chicken Salad

serves 4

3/4 cup roasted chicken, chopped into bite sized pieces

1/2 cup artichoke hearts, chopped
1/3 cup roasted red pepper, chopped (from a jar)
3 Tbls fresh parsley, chopped
1 Tbls fresh basil, chopped 
3 tablespoons olive oil
Juice of 1 lemon
Salt and fresh ground black pepper, to taste

4 large Romaine lettuce leaves

To a medium bowl add all ingredients.  Stir to combine.  Serve over lettuce and serve. 

Note:  Chicken salad may be kept in the refrigerator until serving.  Any remaining will keep in a covered container for several days.

Yum

Summer is for salads!

During the summer I like to take some time on the weekend and make several different salads that we can munch on during the week. 

This salad with artichokes and white beans is super easy to put together and it tastes great.  The perfect side dish for any meal.  We ate this salad with a wonderful French Dip Crock Pot Sandwich I'll share with you later.  The flavors blended so well, and it's full of good for you ingredients.  

Since salads are loved by everyone this is a great dish to bring to potlucks or serve at a late summer party.  We ate this for several days and the texture stayed together well.  It's important when you only have a few ingredients in a dish that they are quality ingredients.  Either frozen or canned artichoke hearts work well, and a good quality bean such as Bush's will hold their shape well in this salad.  What a wonderful, light, refreshing salad!!

Enjoy!

Artichoke and White Bean Salad

serves 4

1/4 cup olive oil
2 T lemon juice
1/2 garlic clove, minced
1/2 t Dijon mustard
1/8 t red pepper flakes
Salt and pepper

1 14oz can of artichoke hearts in water, quartered
1 14oz can white beans, rinsed and drained (recommend Bush's)
1/2 small red onion, diced
1 celery stalk, thinly sliced
1 T fresh oregano, chopped 

In a small bowl, whisk together the dressing with the olive oil, lemon juice, garlic, mustard, and red pepper flakes. Season with salt and pepper to taste. Let the dressing stand for 20-30 minutes to allow the flavors to blend.

In a large bowl, combine the artichoke hearts, beans, onion, celery and oregano. Add the dressing and toss to coat the salad evenly. If preparing in advance cover and refrigerate salad up to 24 hours.  Take out of the refrigerator at least 30 minutes before serving.


Note:  This is not a sponsored post.  Recommendation of products are my preference.