Artichoke And Spinach Crostini

1. 1

   Let's start by squeezing all the liquid from the tinned artichoke hearts and chopping them roughly.

2. 2

   Next, place spinach in a colander and pour some freshly boiled water over it.

3. 3

   Leave it to cool for few minutes and again, squeeze all the liquid, chop and add to the artichokes.

4. 4

   Now add the soured cream, mayo and mix well.

5. 5

   Add finely chopped garlic (you can roast the garlic clove for few minutes over the hob, if fresh garlic is a little pungent for your liking)

6. 6

   Add grated cheddar and season with salt and pepper.

7. 7

   Finally slice the baguette quite thinly, put the artichoke and spinach mixture on top of each slice and it's ready to be served!

* Per serving · 4 servings · Values may vary.

No additional tips available.