Bruschetta with Swiss Chard, Pine Nuts and Currants
1/4 cup dried currants
4 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
2 bunches Swiss chard (about 1 1/4 pounds), ribs trimmed, leaves
coarsely chopped
2 tablespoons pine nuts, toasted
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.
