Bruschetta with Fontina and Greens

Name: Bruschetta with Fontina and Greens
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 3 liters 12 ounces baby spinach; 454 grams ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices; 113 grams cups shredded fontina cheese; 3 cloves garlic, minced; 1 garlic clove, halved; 6 servings Kosher salt; 3 Tbsps extra-virgin olive oil; 6 servings Extra-virgin olive oil, for drizzling; 0 teaspoons crushed red pepper flakes

Need a vegetarian hor d'oeuvre? Bruschetta with Fontinan and Greens could be a spectacular recipe to try. This recipe serves 6. One portion of this dish contains roughly 13g of protein, 28g of fat, and a total of 449 calories. From preparation to the plate, this recipe takes approximately 32 minutes. A mixture of baby spinach, garlic, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is an affordable recipe for fans of Mediterranean food.

Instructions

Watch how to make this recipe.

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.

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Baking Paper

Baking Sheet

Oven

Arrange the bread slices in a single layer on the baking sheet and drizzle with olive oil.

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Olive Oil

Bread

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Baking Sheet

Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.

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Garlic

Dry Seasoning Rub

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Oven

For the topping: In a large skillet, heat the oil over medium-high heat.

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Cooking Oil

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Frying Pan

Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds.

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Red Pepper Flakes

Garlic

Add 1/2 of the spinach and stir until it begins to wilt, about 2 to 3 minutes.

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Spinach

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.

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Spinach

Salt

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Tongs

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.

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Cheese

Salt

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Oven

Transfer the bruschetta to a platter and serve.

Equipment

Ingredients

Servings:

3liters

12 ounces baby spinach 454grams

ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices 113grams

cups shredded fontina cheese 3cloves

garlic, minced 1

garlic clove, halved 6servings

Kosher salt 3Tbsps

extra-virgin olive oil 6servings

Extra-virgin olive oil, for drizzling 0teaspoons

crushed red pepper flakes

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Spalletti Chianti Reserve Poggio Reale. It has 5 out of 5 stars and a bottle costs about 23 dollars.

Spalletti Chianti Reserve Poggio Reale

This superb reserve wine, produced exclusively from the Poggio Reale estate, is a graceful, velvety wine with the characteristically earthy Sangiovese aromas and ripe, balanced fruit flavors offset by a touch of oak.