

Spinach and Artichoke Crostini
Ingredients
2 tbsp olive oil
1 medium shallot, chopped
3 garlic cloves, chopped
Salt and pepper to taste
2 cups fresh baby spinach
1 11 ounce baguette
1 14-ounce can artichoke hearts, drained and rough chopped
½ cup light cream cheese, softened
Pinch red pepper flakes, optional
1 1½ ounce piece of Parmigiano Reggiano, grated with a box grater or 1/3 cup pre-shredded
Directions
- Heat your barbeque on high.
- Add your baguette slices and toast until browned. Flip and remove.
- Add a cast iron pot to the grill. Pour in oil, followed by garlic and shallots. Stir and cook until tender.
- Add your artichokes and season with salt and pepper.
- Add cream cheese, freshly grated parm, and stir until combined. Sprinkle some red pepper flakes for a kick of heat and follow that with the spinach.Stir and let that cook down.
- In the same pan, add your garlic, herbs and cook until tender. Then add tomatoes and Italian seasoning. Mix well.
- When it’s reduced, remove from heat.
- Spread your artichoke dip on the crostini and garnish with grated parm.
- Place it back on the grill and when the cheese has toasted, remove and serve.