Name: Bruschetta with Fontina and Greens
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H32M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices; Extra-virgin olive oil, for drizzling; 1 garlic clove, halved; 3 tablespoons extra-virgin olive oil; 3 cloves garlic, minced; 1/4 teaspoon crushed red pepper flakes; 12 ounces (12 cups) baby spinach; Kosher salt; 2 cups (4 ounces) shredded fontina cheese

Directions

WATCH

Watch how to make this recipe.

For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Arrange the bread slices in a single layer on the baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
For the topping: In a large skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Add 1/2 of the spinach and stir until it begins to wilt, about 2 to 3 minutes. Add the remaining spinach and cook until wilted, about 2 minutes. Season with salt, to taste. Using tongs, arrange the spinach on top of the toasts. Sprinkle with cheese and bake for 5 to 8 minutes until the cheese is melted and bubbling. Season with salt and cool for 2 minutes.
Transfer the bruschetta to a platter and serve.

French Toast

Juicy Chicken Breasts (Baked from Frozen)

Sourdough “Discard” Chocolate Chip Cookies

Turkey Lasagna

Pork, Veggie and Rice Noodle Lettuce Wraps with Sweet Chili Sauce

On Tonight

Restaurant: Impossible

Worst Cooks in America

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Browse Meal Plans

Everything Bagel Fried Rice Balls

Chicken Taco Salad with Quesadilla “Croutons” (Sponsored)

Beef Suya

Encore: Vanilla Rice Pudding with Blackberry Compote

Encore: German Apple Strudel

Savory Strawberry Tart

Try Premium

This Week's Dinners

Make-Ahead Breakfasts for the Whole Family

Everything Bagel Fried Rice Balls

Chicken Taco Salad with Quesadilla “Croutons” (Sponsored)

Beef Suya

Encore: Vanilla Rice Pudding with Blackberry Compote

Encore: German Apple Strudel

Savory Strawberry Tart

Secret Ingredient Turkey Burgers

Quick Fettuccine and Broccoli Alfredo

Bruschetta with Fontina and Greens

Toasts:

Topping:

Categories:

Related Pages