Summer Green Bruschetta
Delicious as an appetizer or a light meal!
1/4 cup unbleached almonds3 tablespoons extra-virgin olive oil
1/3 cup thinly sliced onion or shallot
1 pound assorted young leafy summer greens (Visit Salash Farm, Red Wagon Farm, Cherry Knoll Farm, Snake Hill Farm and many others for a great selection!)
Coarse salt and ground pepper 1 garlic clove, minced to a paste (or use garlic scapes from the market!)
8 slices rustic bread toasted (1/2-inch thick and 4 inches across) (Visit one of the bakers at the market for the freshest bread!)
2 ounces of goat cheese (Visit Mackenzie Creamery at all our weekend markets!)
2 teaspoons sherry or balsamic vinegar
1. Sautee almonds in a large skillet over medium heat, tossing occasionally until fragrant and crisp (about 7 minutes). Remove from heat. Once cooled, chop in a food processor until finely ground; set aside.
2. In the same skillet, heat 1 tablespoon oil over medium-high. Add onion and cook, stirring constantly until tender. Working in batches, add greens, season with salt and pepper, and stir to combine. Cover for 1 minute to steam, then add remaining greens. Uncover and cook 1 to 2 minutes until greens are tender and water has evaporated. If water remains in pan, drain, and cool greens to room temperature.
3. In a small bowl, combine ground almonds, garlic, and remaining 2 tablespoons oil; season with salt and pepper.
4. Spread a teaspoon or so of almond mixture on each slice of bread. Top with cheese. Toss greens with vinegar and place on top of the cheese.