Spinach Fontina Bruschetta

Our friend, Rob, came over for snacks and I made my Artichoke Pasta.  Instead of the usual garlic bread I made this and it was awesome.  Great way to get your spinach too.  You can use any type of bread but I used ciabatta cause it's so crunchy and so perfect for bruschetta.  Click on the picture to see these up close.

1 loaf ciabatta, sliced
Olive oil for drizzling
1 peeled garlic clove, cut in half lengthwise

Topping:
12 oz. baby spinach, chopped (use the already washed spinach)
3 cloves garlic, minced
Pinch of red pepper flakes
3 T. olive oil
Salt
About 1/2-3/4 cup grated fontina (or cheese of your choice)

Preheat the oven to 400 degrees.  Place the bread slices on a foil-lined baking sheet.  Drizzle with olive oil and bake until slightly toasted, about 10 minutes.

Meanwhile, heat olive oil in a large skillet or pot, add the spinach, garlic, and red pepper flakes.  Cook for about 3 minutes until wilted.  Season with salt.  Transfer spinach to a collander to drain excess moisture.

When the bread comes out of the oven, let cool for a minute or two.  Take the garlic you sliced in half and rub the cut side on the bread.  This really gives the bread great garlic flavor.  Divide the spinach mixture on top of each piece of bread and finish with grated fontina.

Put back in the oven and bake until the cheese melts and begins to brown, about 5-8 minutes.