Bruschetta with Impressive Wilted Greens

Our garden has recently produced some beautiful tomatoes. Just before we packed up our kitchen I made John and I some bruschetta using a recipe from a cookbook that my brother edited at Grinnell College. The book, Fantasia of Flavors, was named after the food house my brother lived in last year at school.

I had been wanting to make something from this cookbook ever since he had given it to me a few months ago and this recipe title tickled me. I made a few changes due to the ingredients we wanted to use up.

Bruschetta with Impressive Wilted Greens

1 baguette (cut lenghtwise)
greens (I used swiss chard)
1/2 cup of shredded parmesan
1 cup of whole almonds
olive oil
balsamic vinegar
garlic clove
coarse sea salt
ground black pepper

Preheat the oven to 400F. Boil a pot of salted water. Add the greens once it has reached a rolling boil and remove it from the heat.

Cut the garlic clove in half and rub each piece of bread with it. Coarsely chop the garlic and arrange on the bread. Place on a baking sheet and then into the preheated oven for about 2 minutes or until lightly toasted. Remove the greens from the water and dry on a paper towel.

Remove bread from the oven and and sprinkle each piece with olive oil, coarse sea salt, and ground black pepper. Spread the dried greens evenly over the bread to cover. Sprinkle with the parmesan, dot with the almonds and pour olive oil and balsamic vinegar generously over this. Add a bit more coarse sea salt and ground black pepper to taste.

Place into the preheated oven once again and bake about 10 minutes. Serve at once.

I also made another type of bruschetta following the above recipe, though omitting the swiss chard, parmesan, and almonds in favor of basil and fresh tomatoes.

Thanks Evan! (I would also like to thank the writers/contributers: Katie Kleese, Brendan Mackie, Ilan Moscovitz and the photographer: Serge Giachetti)

show hide 5 comments

tanvi - Oh I love the use of almonds in bruschetta- I would have never thought of that, but the crunch must be great. Thanks for sharing this recipe!

Don Kasak - I have to ask–when did your brother graduate from Grinnell? My fiancée, Laura, graduated in 2003.

J - hi, what gorgeous looking bruschetta…the combination sounds awesome, thanks for sharing the recipe…

evan petrie - your additions to the recipe sound great! i bet it tasted very good with such fresh ingredients. i really appreciate the farmers market in grinnell, it is such a great source for produce fresh off small local farms.
as to don’s question, i am currently a junior at grinnell and will graduate in 2007, so i probably never met your fiancée, but that is very cool that she is a grinnellian. tell her i say hi!
take care!

gemma - Tanvi, I really liked the addition of almonds to the bruschetta, especially warmed right out of the oven.
Thanks J and thanks Evan. I have to say that I do miss the quality of Iowan farmer’s markets.

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