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Receta Garlic Toasts With Swiss Chard, Raisins, And Pine Nuts
by Global Cookbook

Garlic Toasts With Swiss Chard, Raisins, And Pine Nuts
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Ingredientes

  • 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

Direcciones

  1. Place raisins in small bowl. Pour sufficient hot water over to cover; let stand 20 min. Drain.
  2. 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.
  3. 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.
  4. 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.
  5. Top toasts with Swiss chard mix. Serve hot or possibly at room temperature.
  6. This recipe yields 20 toasts.
  7. 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.
  8. Yield: 20 toasts