Contributed by (Recipe adapted from www.epicurious.com)

Ingredients

2 Tbs Raisins

5 Tbs Extra-virgin olive oil
1 Garlic clove, crushed to paste, plus
1 garlic clove, minced
20 ½ -inch-thick Baguette rounds (from 1 baguette)

1 14- to 16-ounce bunch Rainbow chard, thick stems trimmed
¼ C finely chopped Onion
2 Tbs chopped seeded Tomato
1 Tbs chopped fresh Parsley
2 Tbs Pine nuts
¼ tsp ground Nutmeg

Instructions

Place raisins in small bowl. Pour enough warm water over to cover; let stand 20 minutes. Drain. Preheat oven to 350°F. Combine 3 tablespoons oil and crushed garlic in another small bowl. Arrange baguette rounds on baking sheet. Bake until bread is crisp but not brown, turning bread once, about 5 minutes per side. Cool. Brush bread with garlic oil.

Cook rainbow chard in large pot of boiling salted water until tender, stirring occasionally, about 10 minutes. Drain well. Pat with paper towels to remove excess water. Finely chop chard. Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add onion and minced garlic and sauté until onion is tender, about 3 minutes. Add tomato and parsley and stir 1 minute. Increase heat to high; add pine nuts, nutmeg, raisins, and chard and stir 2 minutes. Season to taste with salt and pepper. Top toasts with rainbow chard mixture. Serve warm or at room temperature. Makes 20.

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