Bruschetta

Another great way to use greens – or just about any other vegetable from your CSA distribution – is as a bruschetta topping. Bruschetta can be as simple or as imaginative as your energy and pantry allow, so enjoy some experimentation!

Basic bruschetta: Slice a generous piece of sourdough bread and toast or grill on both sides. Rub one side with a cut clove of garlic and brush with a good quality olive oil. Season with salt and pepper.

Possible toppings:

Roasted zucchini – cut zucchini lengthwise and then slice into thin half-moons. Toss with olive oil and roast or sauté until golden brown. Season with red chile and mint, and spoon over bruschetts. OR… prepare zucchini as above, but dress instead with lemon zest, tarragon and generous shavings of ricotta salata.

Swiss chard & chickpeas – drain canned chickpeas and rinse well. Sauté in a small amount of olive oil with a clove of chopped garlic and coarsely mash with a fork. Sauté swiss chard in olive oil until quite soft but still bright green; season with salt and pepper. Spread chickpea puree over bruschetta and top with cooked chard.

Kale with olives – boil a pot of water over high heat and season generously with salt. Blanch kale: add leaves to boiling water and cook for 2 – 4 minutes, until softened. Transfer kale to bowl of ice water and, once cool, drain in colander. Squeeze remaining liquid from kale, coarsely chop, and toss with sliced marinated olives. Spoon over bruschetta. Alternatively, mash cannelini beans (as described with chickpeas above) and make kale / cannelini bruschetta.

Fit for guests – spread dollops of creamy cheese (brie is a good choice; ricotta also works) on bruschetta and top with arugula dressed with lemon juice or vinegar, salt and pepper.

Just like Nonna used to make – coarsely chop fresh tomatoes and toss with minced garlic, basil, salt and pepper. Spoon over bruschetta. Need we mention this is good with mozzarella?