Bruschetta With Swiss Chard, Pine Nuts And Currants
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
40
Spice
44
Sweetness
38
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Currants (dried)4 tbsps
Extra-Virgin Olive Oil2 bunches
Swiss Chard (about 1 1/4 lbs)2 tbsps
Pine Nut (toasted)Directions:
1
Place 1/4 cup currants in small bowl
2
Add enough warm water to cover currants
3
Soak 20 minutes
4
Drain well
5
Preheat oven to 450°F
6
Heat 3 tablespoons oil in heavy large pot over medium heat
7
Add garlic and sauté until fragrant and pale golden, about 1 minute
8
Add Swiss chard
9
Sauté until chard is wilted and tender, about 5 minutes
10
Mix in pine nuts and currants
11
Season mixture to taste with salt and pepper
12
Remove from heat
13
Arrange bread in single layer on baking sheet
14
Bake bread until golden, about 5 minutes
15
Brush remaining 1 tablespoon oil over bread slices
16
Top with warm chard mixture, dividing equally
17
Arrange on platter and serve
18
Place 1/4 cup currants in small bowl
19
Add enough warm water to cover currants
20
Soak 20 minutes
21
Drain well
22
Preheat oven to 450°F
23
Heat 3 tablespoons oil in heavy large pot over medium heat
24
Add garlic and sauté until fragrant and pale golden, about 1 minute
25
Add Swiss chard
26
Sauté until chard is wilted and tender, about 5 minutes
27
Mix in pine nuts and currants
28
Season mixture to taste with salt and pepper
29
Remove from heat
30
Arrange bread in single layer on baking sheet
31
Bake bread until golden, about 5 minutes
32
Brush remaining 1 tablespoon oil over bread slices
33
Top with warm chard mixture, dividing equally
34
Arrange on platter and serve