Ingredients
- 2 Tbsp. raisins
- 5 Tbsp. extra-virgin extra virgin olive oil
- 1 x garlic clove crushed to paste
- 1 x garlic clove chopped
- 20 x baguette rounds, 1/2" thick (from 1 baguette)
- 1 bn Swiss chard - (14 to 16 ounce) thick stems trimmed
- 1/4 c. finely-minced onion
- 2 Tbsp. minced seeded tomato
- 1 Tbsp. minced fresh parsley
- 2 Tbsp. pine nuts
- 1/4 tsp grnd nutmeg Salt to taste Freshly-grnd black pepper to taste
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Garlic Toasts With Swiss Chard, Raisins, And Pine Nuts
Servings: 1
Directions
- Place raisins in small bowl. Pour sufficient hot water over to cover; let stand 20 min. Drain.
- Preheat oven to 350 degrees. Combine 3 Tbsp. oil and crushed garlic in another small bowl. Arrange baguette rounds on baking sheet. Bake till bread is crisp but not brown, turning bread once, about 5 min per side. Cold. Brush bread with garlic oil.
- Cook Swiss chard in large pot of boiling salted water till tender, stirring occasionally, about 10 min. Drain well. Pat with paper towels to remove excess water. Finely chop chard.
- Heat remaining 2 Tbsp. oil in heavy medium skillet over medium heat. Add in onion and chopped garlic and saute/fry till onion is tender, about 3 min. Add in tomato and parsley and stir 1 minute. Increase heat to high; add in pine nuts, nutmeg, raisins, and chard and stir 2 min. Season to taste with salt and pepper.
- Top toasts with Swiss chard mix. Serve hot or possibly at room temperature.
- This recipe yields 20 toasts.
- Comments: Although this mix of greens with pine nuts and raisins is typically a vegetable course, here it is placed on toasted bread rounds to serve as a tapa. If you prefer it as a side dish, chop the chard very coarsely.
- Yield: 20 toasts
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