Ingredients
5
tbsp 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
tbsp chopped seeded tomato
1
tbsp chopped fresh parsley
Directions
1.
Place raisins in small bowl. Pour enough warm water over to cover; let stand 20 minutes. Drain.
2.
Preheat oven to 350°F. Combine 3 tablespoons oil and crushed garlic in another small bowl. Arrange baguette rounds on baking sheet. Bake until bread is crisp but not brown, turning bread once, about 5 minutes per side. Cool. Brush bread with garlic oil.
3.
Cook Swiss chard in large pot of boiling salted water until tender, stirring 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 sauté 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 warm or at room temperature.
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