INGREDIENTS
For the topping:
2 Tbsp butter
3 cloves garlic, minced
½ medium sweet yellow onion, diced
5 mushrooms, chopped
½ tsp red pepper flakes
1 tsp kosher salt
½ tsp black pepper
16 oz fresh spinach
⅓ cup Italian breadcrumbs
⅓ cup shredded mozzarella
⅓ cup grated Parmesan
For the crostini:
6 Tbsp olive oil
1/2 -3/4cup of B&R Apricot Chili Spread
1 baguette, sliced into rounds
To sprinkle on top:
⅔ cup finely shredded mozzarella
¼ cup grated parmesan
DIRECTIONS
- Preheat the oven to 425°F
- In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook for 2–3 minutes, until fragrant and translucent.
Add the mushrooms, red pepper flakes, salt, and pepper. Sauté for another 2–3 minutes, until the mushrooms soften. - Stir in the spinach (in batches if needed). Cook until wilted, about 2–3 minutes.
Mix in the breadcrumbs and stir to combine. Remove from heat and let cool slightly. - While your mixture is cooling, prepare your bread. Drizzle or brush your baking sheet with olive oil. Slice the baguette into rounds and place them on a baking sheet. Spread your apricot chili spread on your rounds of bread.
- Once the veggie mixture has cooled a bit, stir in the mozzarella and Parmesan (⅓ cup each). Then, spoon a generous mound of the mixture onto each baguette slice. Sprinkle the tops with the remaining shredded mozzarella and Parmesan.
- Bake for about 15 minutes, or until the cheese is melted and the bread is golden brown and crispy.
- Serve warm as an appetizer or party bite — rich, cheesy, and perfectly balanced with savory veggies and a hint of sweetness and spice from the apricots.