Garlic toasts with swiss chard, raisins and pine nuts

By á-1889

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 tapa. If youn prefer it as a side dish, chop the chard very coarsley.

Ingredients

• 2 tablespoons raisins
• 5 tablespoons extra-virgin olive oil
• 1 garlic clove, crushed to paste, plus
• 1 garlic clove minced
• 20 1/2-inch-thick baguette rounds (from 1 baguette)
• 1 14 to 16 ounce bunch Swiss Chard, thick stems trimmed
• 1/4 cup finely chopped onion
• 2 tablespoons chopped seeded tomato
• 1 tablespoon chopped fresh parsley
• 2 tablespoons pine nuts
• 1/4 teaspoon grjound nutmeg

Details

Servings 20

Preparation

Step 1

Place raisins in small bowl. Pour enough warm water over to cover, let stand 20 minutes. Drain.

Preheat oven to 350 degrees F. Combine 3 tablespoons oil and crushed garlic in another small bowl. Arrange baguette rounds on baking sheet. Bake until bread is scrip but not brown, turning breat once, about 5 minutes per side. Cool. Brush bread with garlic oil.

Cook Swiss Chard in large pot of boiling water until tender, strirring occasionally, about 10 minutes. Drain well. Pat with paper towels to remove excess water. Finely chop chard. Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add onion and minced garlic and saute until onion is tender, about 3 minutes. Add tomato and parsley and stir 1 minute. Increase heat to high; add pine nuts, nutmeg, raisins and chard and stir 2 minutes. Season to taste with salt and pepper. Top toasts with Swiss Chard mixture. Serve warn or at room temperature.