Topped with a vibrant slice of smoked salmon on a crispy piece of crostini, these spinach artichoke crostini with smoked salmon are sure to be a hit! The rich, creamy flavor of artichoke spinach dip with a summery lemon tang makes a perfect warm-weather appetizer. You can make everything in 30 minutes, or dip and crostini can be made separately in advance!
Put spinach in a microwave-safe bowl with a splash of water and cover tightly with plastic wrap. Microwave for 3 minutes or until fully wilted.
Drain spinach. When cool enough to handle, put spinach in a clean kitchen towel and squeeze out as much excess moisture as possible. You'll end up with a tiny little ball of steamed spinach. Transfer to a cutting board and chop finely.
To prepare the preserved lemon, first cut it into wedges. Remove the flesh from each wedge with a knife and discard. You will only be using the rind. Finely dice the rind and set aside.
In a large bowl or stand mixer, whisk together cream cheese, mayonnaise, and sour cream until smooth.
Add in chopped spinach, artichoke hearts, parmesan, garlic, lemon zest, preserved lemon rind, and black pepper. Add 1-2 tbsp fresh lemon juice to taste and 1/8-1/4 tsp cayenne pepper to taste.
For the crostini
Preheat oven to 425 degrees. Cut loaf of bread into slices 1/3 to 1/2-inch thick. I use my finger as an approximate measurement – somewhere between pinky-width and index-finger-width is a good thickness for a slice for me (I have smallish hands). For smaller slices, cut in straight slices; for larger slices, cut diagonally.
Lay out slices on a large baking sheet and brush both sides with olive oil. Sprinkle lightly on one side with course kosher salt.
Bake for 6-8 minutes. Outsides should be crispy but inside should still have some chew. The center should have a little spring to it when you push down.
To assemble
Spread each crostini with about a tablespoon of artichoke spinach spread. Top each with a small piece of smoked salmon (about the size of the crostini or slightly smaller so you can see some of the spread around the edges).
Grind some black pepper on the tops of the crostini and serve immediately.
To make ahead
The spread may be made up to a few days in advance and refrigerated. Let come to room temperature for about 30 minutes before assembling crostini.
Crostini may also be made in advance. Either prepare and toast them in advance, let them cool fully, and store at room temperature in a zip top bag, or cut and oil the bread and freeze. When you are ready to prepare the appetizers, preheat the oven, salt the frozen crostini, and bake as if from fresh.
To create the display (optional)
Arrange large raw spinach leaves on a round plate with stems pointing toward the center of the plate. Leave a flat space in the center.
Cut the end off an artichoke heart to create a flat bottom. Place the flat bottom in the center of the plate and gently open the outer leaves of the artichoke heart to create an open flower. Take several small strips of smoked salmon and curl them around the center of the artichoke, alternating sides, to create a flower bud.
Arrange the crostini around the artichoke/salmon flower on top of the spinach leaves.
Notes
Where to buy preserved lemons: Preserved lemons can be difficult to find locally. They are a common ingredient in Moroccan cooking so you may have luck at an ethnic grocery store or at World Market. They can also be ordered online: These are the ones I've gotten.If you cannot get preserved lemons, they can be omitted from the recipe and it will still be delicious! They add nice salty-tangy bursts to the spread, much like capers would do (do not substitute capers).