An artisan baked baguette makes all the difference to make a sensational bruschetta.
But don’t forget your gluten free fans. Either offer “unprocessed” gluten free bread (cut slices into rounds with a cookie cutter then toast). Or serve separate bowls of the swiss chard “pesto” and chopped tomatoes with rice chips.
1 cup rainbow swiss chard, finely chopped with stems
2 Tablespoons red onion, finely chopped
2 Tablespoons chives, finely chopped
1 Tablespoon basil, chopped
1 Tablespoon fresh ginger, finely grated
1 clove pressed garlic
zest of 1 lemon
1 Tablespoon lemon juice, white balsamic vinegar, or cider vinegar
1/8 cup extra-virgin olive oil
1 cup chopped grape tomatoes, diced
salt & pepper to taste
Combine all ingredients except tomatoes and bread in a nonreactive bowl. Add more olive oil and/or lemon juice or vinegar to taste if too dry. Set aside.
Cut bread in 1/2 inch rounds. Dip brush in mixture to mop up extra olive oil and brush tops of each slice. Toast slices on each side. Spoon desired amount of chard mixture on each slice and top with chopped tomatoes. If desired, drizzle a few drops of olive oil on chopped tomato and top off with an extra pinch of salt and pepper. Serve immediately.