Instructions: Place raisins in small bowl. Pour enough warm water over to cover; let stand 20 minutes. Drain.
Preheat oven to 350 degrees. 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.
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 saute 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.
This recipe yields 20 toasts.
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.
Yield: 20 toasts
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