Swiss Chard Crostini

We have been behind on our posting, but not on our cooking!  When we visited the CQ and CK back in November, the CQ made us a dinner to die for that included a killer sangria, delicious gazpacho and swiss chard crostini that blew our minds.  We have since made the latter for ourselves and at our Holiday party and we promise that it is a winner.

 

Swiss Chard Crostini (or Swiss Chard on Garlic Toasts topped with Goat Cheese)

Adapted from Bon Apetit on Epicurious

(Makes 25)

16 oz Swiss Chard

2 tbsp pine nuts

2 tbsp chopped tomatoes

2 oz (honey) goat cheese

¼ cup onions (half of a small onion)

3 cloves garlic

1 baguette (25 slices)

8 tbsp olive oil

1/8 tsp red chili flakes

1/8 (heaping) tsp salt

¼ tsp pepper

2 tbsp golden raisins

 

Preheat the oven to 350°.  Put the raisins in a bowl, add enough warm water to cover them, and let them sit for twenty minutes.

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Keep the swiss chard in large leaves.

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Put about 2-3 tbsp of water in a large pot.  Add the Swiss chard, a bunch of salt and cover until the swiss chard wilts.  Remove, drain any excess water, and chop finely.

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Pour 6 tbsp of olive oil and press two cloves of garlic into a bowl.  If you have time to let this sit for a while, then do it first so the oil gets nice and garlicky.

Slice the baguette into roughly 25 ½ – 1 in slices.  Lather each side of a baguette slice with the garlic and olive oil mixture.  Bake at 350° for 5 minutes on each side.

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Remove the bread and while hot, lather it with the honey goat cheese.

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Chop the onions and tomatoes.  Heat up oil in a pan and add the onions and garlic until the onion is softened.  Combine the pine nuts, tomatoes, red chili flakes, and chard, and then turn the heat up to high.  Cook for another 3 minutes and then serve on top of the garlic and/or goat cheese toasts.

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