Spinach Fontina Toasts
A recipe for Spinach Fontina Toasts! These little baguette slices are topped with sautéed spinach and shredded Fontina for a quick and easy appetizer.
Servings 28 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.