Spring Bruschetta

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Spring Bruschetta

The most familiar topping of bruschetta is tomatoes, typically chopped and tossed with garlic and olive oil. But the best tomatoes have a short season, typically from about July through October. At other times of year, use vegetables that are at their peak of flavor in place of out-of-season tomatoes.

Ingredients

2 tablespoons olive oil

2 garlic cloves, minced

1/2 pound fresh greens (a mix of beet tops, chard, kale, spinach), rinsed and shaken dry

Kosher salt

Black pepper in a mill

1 loaf of good, crusty country bread

4 large cloves new garlic, cut in half but not peeled

Best-quality extra-virgin olive oil, such as DaVero

Directions

Prepare a charcoal fire or preheat a stovetop grill or oven broiler.
Heat the olive oil in a wok or sauté pan set over medium heat.
Add the garlic, sauté for 15 seconds, and add the greens.
Toss and stir as the greens wilt, and continue to cook until they are tender; the time will vary depending on the type of green.
Season with salt and pepper, remove from the heat, and keep warm.
Cut the bread into medium thick slices (3/8- to 1/2-inch), and toast it on the grill or in the broiler until it is golden brown on both sides.
Transfer to a platter, rub each piece of bread on one side with cut garlic, pressing the clove into the bread as you rub.
Spoon some of the greens on top, drizzle with olive oil, season with salt and pepper, and enjoy right away.

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