Wednesday, 13 July 2011
Bruschetta with Chard, Anchovies, Garlic & Lemon
This is not hard to make, takes only a few minutes to prepare and doesn't have a huge list of ingredients. It is simply one of those Italian-inspired recipes where the freshness of the ingredients shines through - made for eating outside in the sunshine with a glass of red for lunch.
Bruschetta with Rainbow Chard, Anchovies, Garlic & Lemon
4 thin slices of baguette or crusty bread
1 clove of garlic
2 tbsp olive oil
2 handfuls of rainbow chard (or other leafy greens: swiss chard, spinach, cavalo nero etc)
2 cloves garlic, crushed
4 anchovy fillets, chopped finely
juice and zest of 1/2 lemon
1tsp sea salt
drizzle of olive oil
Heat a griddle pan (or pre-heat the oven and bake till crisp) and toast the slices of bread until crisp.
Rub the clove of garlic across the bread and set aside.
Saute the chard in the olive oil and garlic until wilted then add the anchovies, lemon juice and lemon zest and warm through.
Serve the chard on top of the bread and sprinkle with sea salt and drizzle with olive oil.