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  • Bruschetta With Fontina and Greens

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    azua123
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    This recipe is for bruschetta topped with fontina cheese and greens. It involves making toasted bread slices that are brushed with olive oil and garlic. Separately, spinach is wilted in a skillet with olive oil, garlic, red pepper flakes and salt. The wilted spinach is then placed on the toasted bread slices and sprinkled with shredded fontina cheese. The bruschetta are baked until the cheese is melted and bubbling, then seasoned with salt and served.

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    This recipe is for bruschetta topped with fontina cheese and greens. It involves making toasted bread slices that are brushed with olive oil and garlic. Separately, spinach is wilted in a skillet with olive oil, garlic, red pepper flakes and salt. The wilted spinach is then placed on the toasted bread slices and sprinkled with shredded fontina cheese. The bruschetta are baked until the cheese is melted and bubbling, then seasoned with salt and served.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    2 views1 page

    Bruschetta With Fontina and Greens

    Uploaded by

    azua123
    This recipe is for bruschetta topped with fontina cheese and greens. It involves making toasted bread slices that are brushed with olive oil and garlic. Separately, spinach is wilted in a skillet with olive oil, garlic, red pepper flakes and salt. The wilted spinach is then placed on the toasted bread slices and sprinkled with shredded fontina cheese. The bruschetta are baked until the cheese is melted and bubbling, then seasoned with salt and served.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    BRUSCHETTA WITH FONTINA AND GREENS

    Ingredients
    Toasts:

    1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices Extra-virgin olive oil, for drizzling 1 garlic clove, halved

    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

    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. Using tongs, arrange the spinach on top of the toasts. 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.

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