Spinach Fontina Toasts
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
28 Toasts
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Course
Appetizer
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Cuisine
International
Spinach Fontina Toasts
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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
- 1 baguette
- 2 tablespoons olive oil plus extra for drizzling, 30 milliliters
- 3 garlic divided, cloves
- 1/4 teaspoon red pepper flakes
- 12 ounces spinach fresh baby, 340 grams
- 1/2 lemon zest and juice
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 4-6 ounces fontina cheese freshly shredded, 113-170 grams
- 1 ounce Parmesan Cheese freshly grated, 28 grams
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.
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