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.
Sourdough, or any rustic artisan loaf with structure works well.
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.
