In small bowl, cover raisins with boiling water; let stand for 15 minutes. Drain and set aside. Meanwhile, soak anchovies in cold water for 10 minutes; drain and set aside.
Wash spinach, trimming if necessary; shake off excess water. Chop coarsely. Transfer, in batches if necessary, to large skillet or saucepan; with just the water clinging to leaves, cover and cook over medium-high heat until wilted, about 5 minutes. Drain in sieve; let cool. Press out excess liquid. Set aside.
Cut baguette into 1/4-inch thick slices. Arrange in single layer on baking sheets. In small saucepan over low heat, warm just over half of the garlic in 1/4 cup of the oil until fragrant, about 2 minutes; stir in half each of the salt and pepper. Brush over bread, leaving garlic bits in pan. Toast bread in 350°F oven until crisp and golden, 10 to 15 minutes; set aside.
Meanwhile, spread pine nuts on small rimmed baking sheet; toast in 350°F oven until golden, about 8 minutes. Set aside.
In large skillet, heat remaining oil over medium heat; cook remaining garlic, salt and pepper for 2 minutes. Add anchovies; mash until smooth. Add spinach and raisins; toss together and heat through until spinach is coated.
Arrange in centre of warmed serving dish; sprinkle with pine nuts and surround with toasted croutes.