Name: Bruschetta with Swiss Chard, Pine Nuts and Currants
Yield: Serves 4 as a first-course
Ingredients: 1/4 cup dried currants; 4 tablespoons extra-virgin olive oil; 3 garlic cloves, thinly sliced; 2 bunches Swiss chard (about 1 1/4 pounds), ribs trimmed, leaves coarsely chopped; 2 tablespoons pine nuts, toasted; 8 3 x 2 x 1/2-inch slices crusty French bread

The freshest greens and a blend of sweet and savory ingredients are the secrets to the appealing first course for this Italian dinner.

Recipe information

Yield
Serves 4 as a first-course

Ingredients

1/4 cup dried currants

4 tablespoons extra-virgin olive oil

3 garlic cloves, thinly sliced

2 bunches Swiss chard (about 1 1/4 pounds), ribs trimmed, leaves coarsely chopped

2 tablespoons pine nuts, toasted

8 3 x 2 x 1/2-inch slices crusty French bread

Preparation

Step 1
Place 1/4 cup currants in small bowl. Add enough warm water to cover currants. Soak 20 minutes. Drain well. Preheat oven to 450°F. Heat 3 tablespoons oil in heavy large pot over medium heat. Add garlic and sauté until fragrant and pale golden, about 1 minute. Add Swiss chard. Sauté until chard is wilted and tender, about 5 minutes. Mix in pine nuts and currants. Season mixture to taste with salt and pepper. Remove from heat.
Step 2
Arrange bread in single layer on baking sheet. Bake bread until golden, about 5 minutes. Brush remaining 1 tablespoon oil over bread slices. Top with warm chard mixture, dividing equally. Arrange on platter and serve.

TagsBruschetta Toast Sandwich Italian European Swiss Chard Leafy Greens Vegetable Dried Currant Dried Fruit Fruit Pine Nut Nut Starter Dinner Dairy Free Vegan Vegetarian 5 Ingredients or Fewer Oven Bake Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes