Bruschetta with Fontina and Greens

  • Level: Easy
  • Total: 32 min
  • Prep: 10 min
  • Inactive: 2 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Toasts:

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

Topping:

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

  1. 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.
  2. 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.
  3. 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.
  4. Transfer the bruschetta to a platter and serve.
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