Artichoke Spinach Dip, spinach and Parmesan cheese create an elegant crostini appetizer.
1 French baguette
1/2 cup Robert Rothschild Farm Artichoke Spinach Dip
1 cup Baby spinach
1/2 cup Parmesan cheese, grated
Preheat oven to 425 degrees F. Slice baguette on the diagonal and place on a baking sheet in a single layer. Bake for 5 minutes or until lightly toasted. Spread each baguette slice with 1 tablespoon of Artichoke Spinach Dip. Cut spinach into small slices and sprinkle 1 tablespoon over each baguette slice. Top each bread slice with 1 tablespoon grated Parmesan cheese.
Recipe courtesy of Melanie Bauer at, melaniemakes.com.