I know I know I know – I eat too much spinach…but I can’t help it, it’s such a versatile ingredient! This time around I sauté it in garlic, make it creamy, then scoop it onto bread. If that wasn’t enough, I add a slice of cheese that gets all ooey gooey when placed under the broiler! Its creamy, crunchy, hot, and amazing. I love it.

1 ¼ tablespoon extra virgin olive oil

2 garlic cloves (minced)

1 tablespoon minced onion

1/8 teaspoon red pepper flakes

3 cups baby spinach (roughly chopped)

2 tablespoons heavy cream

4 slices Italian bread

4 slices fontina cheese

Salt and pepper to taste

Preheat the oven to 375 degrees Fahrenheit. Drizzle the sliced Italian bread with some extra virgin olive oil and bake until golden. Remove the toasts from the oven.

Put a small saucepan over medium-low heat. Add the oil, garlic, onion, and red pepper flakes and cook for 5-6 minutes.

Add the spinach with a sprinkle of salt/pepper, and sauté for around 3 minutes until it wilts.

Stir in the heavy cream and cook for 1-2 minutes.

Top each bread slice with a generous scoop of spinach. Top the spinach with a slice of fontina cheese.

Put the spinach fontina toasts under the broiler for 2-3 minutes, or until the cheese melts and begins to slightly brown. Remove from the broiler.

Serve hot and enjoy!

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