Autumn Chard Crostini


For dressing: 
½ cup olive oil
¼ cup apple cider vinegar
2 tablespoons honey or agave
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon pepper

For salad:
1 bunch Swiss chard or kale, stems removed, sliced thin
½ cup dried
½ cup sliced almonds, toasted
½ cup blue cheese or feta, crumbled
1 Granny Smith, Fuji or Honeycrisp apple, sliced thinly (reserve)

For crostini:
1 baguette, sliced ¼” thick (about 50-60 slices)
3/4 cup olive oil
Coarse salt and ground pepper

For balsamic glaze:
2 cups balsamic vinegar


Whisk dressing ingredients together.
Combine chard and ½ cup of dressing. Use hands to mix and massage the chard to wilt (2-3 minutes). Lightly toss in cranberries, almonds and blue cheese. Season to taste with salt and pepper.
Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper. Bake until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool.
Bring vinegar to a boil in a small heavy saucepan; reduce to a simmer, and cook until thickened and syrupy, about 15 minutes. Remove from heat. Let cool completely before serving (glaze will thicken slightly as it cools).
Top crostini with a slice of apple and a small pile of salad. Drizzle with balsamic glaze.

Serving Size:
Makes 25-30 crostini.
Seattle Tilth
Bethany Fong