Best Fontina Garlic Toasts Recipes

Bruschetta with Fontina and Greens image

Provided by Giada De Laurentiis

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 9

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
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

Steps:

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.

Baked Fontina With Garlic, Olive Oil, and Thyme image

Provided by MarraMamba

Categories Cheese

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs italian fontina, soft brown rind trimmed and discarded, cut into 1-inch dice
1/4 cup olive oil
6 garlic cloves, thinly sliced
1 tablespoon thyme
1 teaspoon chopped rosemary
salt
fresh ground black pepper
sliced country bread or roll

Steps:

Preheat the broiler.
For individual servings, divide the fontina among four 6-inch cast-iron pans.
Drizzle with olive oil and scatter the garlic, thyme, and rosemary over the cheese. Season with salt and pepper. For one large pan, use a 12-inch cast-iron skillet and follow the same directions.
Broil until the cheese is melted and bubbly, 6 to 7 minutes.
Serve each person an individual pan, setting it on a trivet or napkin, or serve from the 12-inch pan set in the center of the table, with the bread alongside for dunking.

Nutrition Facts : Calories 791.5, Fat 66.8, SaturatedFat 34.7, Cholesterol 198.3, Sodium 1368.6, Carbohydrate 4.2, Fiber 0.2, Sugar 2.7, Protein 44.1

Italian Fontina and Parmesan Toasts image

Provided by Food Network

Categories side-dish

Time 15m

Number Of Ingredients 5

3 tablespoons softened butter
3 tablespoons olive oil
1 loaf Italian semolina bread, cut into 1/2-inch thick slices
2/3 cup freshly grated Italian fontina
1/4 cup freshly grated Parmesan

Steps:

Preheat oven to 400 degrees. In a small saucepan, melt butter in oil over moderate heat. Brush mixture onto 1 side of each bread slice. Arrange slices, buttered side up, on a baking sheet and bake for 5 minutes or until golden
Preheat broiler. Sprinkle fontina and Parmesan cheeses evenly over toasts. Broil about 4 inches from the heat for 1 minute, or until fontina begins to melt.

Garlic Toasts image

Provided by Ina Garten Bio & Top Recipes

Time 30m

Yield 20 to 25 toasts

Number Of Ingredients 4

1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise

Steps:

Preheat the oven to 400 degrees F.
Slice the baguette diagonally in 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As soon as they're cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature.