Slightly adapted from the fantastic Taste magazine from South Africa, this modern take on crostini covers all the bases. Sweet, salty and tangy with greens to ease the conscience and a combination of flavors sure to evoke swooning sounds from the most serious of eaters. —foodfanatic
For the crostini
Canola or sunflower oil
Large red onions
Bunch red or rainbow Swiss chard, leaves and stems separated
Turkish flatbread or french baguette, sliced and toasted
Tablespoons extra virgin olive oil
For the pickled spinach stems
Red wine vinegar
Stems from one bunch of chard, sliced
In This Recipe
Heat the oil in pan over medium heat, add the onions and cook until soft and translucent. Add the sugar and continue to cook until the onion mixture resembles marmalade. Add the achovies and cook until melted. Remove pan from the heat and allow the mixture to cool.
Blanch the chard leaves in boiling water for one minute and drain.
To make the pickled stems: bring the red wine vinegar and sugar to a low boil in a small saucepan. Once the sugar has dissolved, add the chard stems and turn off the heat. Allow the stems to pickle for about 15 minutes.
Spread the onion mixture onto the toasted bread and top with the blanched chard leaves. Sprinkle with the pickled stems and serve