Spinach and Fontina Bruschetta

1 loaf crusty Italian bread, thinly sliced
olive oil, for drizzling
1 clove garlic, cut in halves
3 tbsp olive oil
3 cloves garlic, minced
1/4 tsp crushed red pepper
1 bag baby spinach
salt, to taste
4 oz fontina cheese, shredded

Preheat oven to 400. 
Cover a baking pan with foil, and lay the bread slices in a single layer. Drizzle each slice with olive oil and bake for 10 minutes, or until slightly toasted.
Once you take the bread out of the oven, rub each slice with the halved garlic.
In a skillet, saute the olive oil and minced garlic for about 30 seconds, or until fragrant. Add in the crushed red pepper, and spinach and cook until the spinach has wilted.
Top each slice of bread with the spinach mixture.
Top the bread with the cheese.
Return to the oven and cook 5-8 minutes, or until the cheese starts to bubble.