Bruschetta with Fontina and Greens

1. 1

   For the toasts: Put an oven rack in the center of the oven.

2. 2

   Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

3. 3

   Arrange the bread slices in a single layer on the baking sheet and drizzle with olive oil.

4. 4

   Bake until light golden, about 10 minutes.

5. 5

   Cool for 2 minutes.

6. 6

   Rub the warm toasts with the cut side of the garlic.

7. 7

   Set aside.

8. 8

   For the topping: In a large skillet, heat the oil over medium-high heat.

9. 9

   Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds.

10. 10

    Add 1/2 of the spinach and stir until it begins to wilt, about 2 to 3 minutes.

11. 11

    Add the remaining spinach and cook until wilted, about 2 minutes.

12. 12

    Season with salt, to taste.

13. 13

    Using tongs, arrange the spinach on top of the toasts.

14. 14

    Sprinkle with cheese and bake for 5 to 8 minutes until the cheese is melted and bubbling.

15. 15

    Season with salt and cool for 2 minutes.

16. 16

    Transfer the bruschetta to a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.