Bruschetta with Fontina and Spinach

When Kara, Cliff and I decided to have a Bruschetta Throwdown I knew this recipe could not be beat. It’s easy and tastes really, really good. They had their recent trip to Rome as inspiration…but I had Giada. She never lets me down. It was a tough competition and while the judges wouldn’t make it official, let’s face it…I won.


Bruschetta with Fontina and Spinach

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer



  • 1 loaf ciabatta bread, cut into ½ inch slices (approx 14 slices)
  • olive oil, for drizzling
  • garlic clove, halved


  • 3 tbsp extra-virgin olive oil
  • cloves garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 12 oz baby spinach
  • kosher salt
  • 2 cup shredded fontina cheese


For the toasts:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Arrange bread slices in a single layer on the baking sheet and drizzle with olive oil. Bake until light golden, or about 6 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 olive oil over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Be careful as to not burn the garlic. Add half 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. 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.
Keyword Bruschetta, fontina, Spinach