A recipe for Spinach Fontina Toasts! These little baguette slices are topped with sautéed spinach and shredded Fontina for a quick and easy appetizer.
These Spinach Fontina Toasts are such a great option for a holiday appetizer or even as a light snack any time of year. They also come together in less than 30 minutes.
Simply toast baguette slices under a broiler until golden, cover with a layer of sautéed spinach, and finally a generous sprinkling of both Fontina and Parmesan cheese.
To finish, place the covered toasts until the broiler one last time until the cheese is melted and lightly bubbly before serving.
A Few Spinach Fontina Toast Tips
I used a broiler to toast the bread slices, but you can also bake them in a 400˚F (200˚C) oven until golden brown and crisp. Keep an eye on the bread while toasting. They will quickly turn from beautifully golden to burnt.
I only toasted the slices on one side for personal preference. If desired, you can toast on both sides for a more crisp texture throughout.
Take care when rubbing the garlic halves over the toasted bread. A little goes a long way, especially since more minced garlic will be in the spinach topping.
Sauté the spinach just until wilted with any excess moisture evaporated. If your pan will not hold all the spinach at once, slowly add the spinach in batches, waiting for a handful to start to wilt before incorporating more.
Adjust the seasonings to taste, adding more or less garlic, red pepper flakes, and lemon based on personal preference. Same goes for the salt and black pepper.
If desired, drizzle a little more olive oil and a sprinkling of black pepper over the toasts immediately before serving.
Enjoy the toasts while still warm. With time, the bread will soak in the moisture from the spinach topping.
Serving Variations
These Spinach Fontina Toasts can be adjusted smaller or larger as desired. For Crostini, cut the baguette into thin slices and toast until crisp before topping.
For larger Bruschetta, use thicker slices of a rustic Italian bread and grill before covering with the spinach and cheese.
The exact amount of slices will vary based on the type and thickness of the bread.
Looking for more recipes with spinach?
Try my:
- Spinach Walnut Pesto
- Schwäbische Maultaschen (German Meat and Spinach Dumplings)
- Fatayer bi Sabanekh (Lebanese Spinach Pies)
This recipe was originally posted in December 2014 and updated in December 2024.
Spinach Fontina Toasts Recipe
Adapted from Giada de Laurentiis
Spinach Fontina Toasts
Ingredients
- 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
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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