Name: Sausage, Roasted Red Pepper, and Spinach Torta Rustica
Yield: 6 to 8 Servings
Ingredients: 16 1/4-inch-thick baguette slices, cut on slight diagonal; 1 tablespoon butter; 12 ounces fresh baby spinach leaves; 1 pound sweet Italian sausage, casing removed; 1 1/2 cups grated Fontina cheese, divided; 3/4 cup diced drained roasted red peppers (from 12-ounce jar); 6 large eggs; 1 cup heavy whipping cream; 1 cup whole milk; 1 teaspoon coarse kosher salt; 1/4 teaspoon ground black pepper

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