Bruschetta with Swiss Chard, Pine Nuts and Currants
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 as a first-course
- 1/4 cup dried currants
- 4 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 2 tablespoons pine nuts, toasted
- Carbohydrate 18 g(6%)
- Cholesterol 43 mg(14%)
- Fat 30 g(45%)
- Fiber 1 g(5%)
- Protein 12 g(23%)
- Saturated Fat 6 g(31%)
- Sodium 166 mg(7%)
- Calories 380
Preparation 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. 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.
Preparation 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. 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.
