Spinach Fontina Toasts

Name: Spinach Fontina Toasts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 28 Toasts
Ingredients: 1 baguette; 2 tablespoons (30 milliliters) olive oil; 3 garlic cloves; 1/4 teaspoon red pepper flakes; 12 ounces (340 grams) fresh baby spinach; 1/2 lemon; Salt and freshly ground black pepper; 4-6 ounces (113-170 grams) Fontina cheese; 1 ounce (28 grams) Parmesan cheese

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
28 Toasts
Course
Appetizer
Cuisine
International

Spinach Fontina Toasts

Iris Warren

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A recipe for Spinach Fontina Toasts! These little baguette slices are topped with sautéed spinach and shredded Fontina for a quick and easy appetizer.

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Ingredients

Servings

1 baguette
2 tablespoons (30 milliliters) olive oil plus extra for drizzling
3 garlic cloves divided
1/4 teaspoon red pepper flakes
12 ounces (340 grams) fresh baby spinach
1/2 lemon zest and juice
Salt and freshly ground black pepper to taste
4-6 ounces (113-170 grams) Fontina cheese freshly shredded
1 ounce (28 grams) Parmesan cheese freshly grated

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Instructions

Slice the baguette on the diagonal into 1/2 inch (1.25 centimeter) thick slices.
Arrange the slices on a baking sheet in a single layer, drizzle lightly with olive oil, and place under a broiler. Heat until lightly toasted.
Remove from heat and set aside.
Once the toasts are just cool enough to handle, peel one of the garlic cloves and slice in half.
Gently rub the halved garlic cloves over the toasted side of each bread slice.
Peel and mince the other two garlic cloves and set aside.
Drizzle the 2 tablespoons (30 milliliters) olive oil in a large skillet and place over medium low heat.
Once heated, add the minced garlic cloves and red pepper flakes.
Cook just until fragrant, 30 seconds to 1 minute.
Add the baby spinach leaves, tossing with the garlic mixture, and continue to cook just until the leaves are wilted and any excess moisture has evaporated.
Remove from heat and stir in the lemon zest and juice. Season to taste with salt and black pepper.
Arrange a thin layer of the sautéed spinach over each piece of toast.
Top with a sprinkling of the Fontina cheese, followed by the Parmesan.
Place the baking sheet back under the broiler and cook just until the cheese is melted and starting to bubble.
The Spinach Fontina Toasts are best while warm. If desired, drizzle a little more olive oil and add a little more freshly ground black pepper immediately before serving.