Recipe for Green Herb Squares 
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Yield:
1
Ingredients:
Amount Ingredient
3 tbl slivered almonds
1/3 cup coarsely-chopped Swiss chard leaves
1 cup coarsely-chopped onion
1 cup coarsely-chopped leeks (white part only)
1/3 cup coarsely-chopped fresh sorrel
(or more Swiss chard)
1/4 cup coarsely-chopped fresh mint leaves
2 tbl chopped parsley
1 tbl chopped fresh cilantro
1 tbl chopped fresh dill
(or 1 tspn dried dill weed)
1 tbl chopped fresh tarragon leaves
(or 1 tspn dried tarragon)
4 lrg eggs
2 tbl all-purpose flour
1/2 tsp salt
Instructions:
Instructions: In a blender or food processor, whirl almonds until very finely ground.

Add Swiss chard, onion, leeks, sorrel, mint, parsley, cilantro, dill, tarragon, eggs, flour, salt, and cayenne. Whirl until smoothly pureed. Pour into an oiled 8- or 9-inch square pan.

Bake in a 300 degree oven until center barely jiggles when gently shaken, about 30 minutes.

Cool and cut into 3/4- to 1-inch squares. Lift out with a wide spatula.

This recipe yields about 64 appetizers.

Comments: At wine-tasting events at Chatom Vineyards, medium-dry Sauvignon Blanc or Chardonnay is served with these moist herb squares. If making ahead, cover and chill up to 1 day.

Yield: 64 appetizers

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