Bruschetta with Fontina and Greens

Serve this with Chicken, Artichoke and Cannellini Bean Spezzatino, or even as really good snackage. This is one of the many great recipes from Giada at Home.




Bruschetta with Fontina and Greens

Toasts:
1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices (I couldn't find ciabatta bread, just use any Italian loaf bread you like)
Extra-virgin olive oil, for drizzling (I could have used the extra-light olive oil that I always have on hand, and butter would be fine too)
1 garlic clove, halved (If you don't have whole garlic, hopefully you have minced garlic [in a jar] in your fridge. Just mix some of that with the oil or melted butter and let it sit for a minute so the garlic flavor permeates the oil. And, of course, that would be done prior to brushing the oil on the bread.)

Topping:
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
12 ounces (12 cups) baby spinach
Kosher salt
2 cups (4 ounces) shredded fontina cheese (One reason to use fontina cheese is because it melts really well. But I just picked up an Italian blend of three cheeses that I liked.)

Directions:
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.

Arrange the bread slices in a single layer on the baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.

For the topping: In a large skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Add 1/2 of the spinach and stir until it begins to wilt, about 2 to 3 minutes. Add the remaining spinach and cook until wilted, about 2 minutes. Season with salt, to taste. (This is simply a great way to serve spinach. Serve it as a side dish whenever you want to get some good, dark greens on the plate.) Using tongs, arrange the spinach on top of the toasts. (For people who won't eat the spinach--naughty people--just sprinkle on cheese--they'll be happy, happy.) 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.

Transfer the bruschetta to a platter and serve.