Bruschetta with Fontina and Greens

By maredan

Ingredients

• Topping:
• 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

Details

Servings 6

Preparation

Step 1

Directions
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.