Ingredients
1 loaf good quality sourdough bread
2 large garlic cloves
1 small sweet yellow onion
5 tbsp olive oil
1 lb baby spinach, roughly chopped, fresh or frozen
salt and pepper
Parmeggiano-Reggiano
Preparation
Pre-heat oven to 375 degrees. Slice bread into 1/2-3/4 inch slices. Place on a roasting pan and lightly toast slices, turning and toasting until each side reaches a pale golden color. Peel garlic and chop one clove. Remove toasts from oven and rub the top of each lightly with remaining garlic clove. Heat olive oil over medium heat and add chopped garlic and diced yellow onion. Cook for 2-3 minutes over medium heat and add spinach. Cook through until spinach is wilted and ingredients are well combined. Season with salt and pepper to taste. Spoon spinach mixture over sourdough toasts, then top each croustade with shaved Parmesan Reggiano. Bake until cheese melts and toasts are golden brown, about 5 more minutes. Serve warm, whole or sliced in half.
