Bruschetta with Fontina and Greens

Ingredients

• 12 cups baby spinach 
• 1 pound ciabatta bread trimmed cut into 14 1/ slices
• 4 ounces fontina shredded
• 3 cloves garlic minced
• 1  garlic clove halved
• 6 servings kosher salt 
• 3 tablespoons olive oil extra-virgin
• 6 servings olive oil extra-virgin for drizzling
• 0.3 teaspoon pepper flakes red crushed

Equipment

• frying pan
• baking sheet
• baking paper
• oven
• tongs

Directions

1. Watch how to make this recipe.
2. 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.
3. Arrange the bread slices in a single layer on the baking sheet and drizzle with olive oil.
4. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
5. For the topping: In a large skillet, heat the oil over medium-high heat.
6. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds.
7. Add 1/2 of the spinach and stir until it begins to wilt, about 2 to 3 minutes.
8. 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.
9. 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.
10. Transfer the bruschetta to a platter and serve.