Spinach-Artichoke Crostini

These Spinach-Artichoke Crostini are topped with a rich and creamy spread that is easy to assemble for a holiday appetizer!

This Spinach-Artichoke Crostini recipe is similar to the spinach-artichoke dip—only they’re perfectly portioned and much easier to eat at a cocktail party. Plus, they’re a little lighter since they’re topped with fresh Parmesan cheese, and the dip has no mayo or mozzarella. I also have given you the recipe for the  White Bean Crostini if you want another crostini topping idea.

• Olive oil spray
• 1 medium shallot, chopped
• 3 garlic cloves, chopped
• Kosher salt , and fresh pepper to taste
• 1 6-ounce bag fresh baby spinach
• 1 11 ounce baguette
• 1 14-ounce can artichoke hearts , packed in water, drained
• 1/2 cup light cream cheese, softened
• Pinch red pepper flakes, optional
• 1 1 1/2 ounce piece of Parmigiano Reggiano, grated with a box grater or or 1/3 cup pre-shredded