Greens on toast with roasted garlic butter
Canapés should be exciting, they should be so good that your guests should want to fill up on them. This is one of those super healthy canapés that are nutritious and filling.
The concept of this canape is simple, great flavours put together well. The garlic butter pops with the sweetness of the caramelized garlic but also is tart and bright from the lime juice and zest. The earthy greens look fabulous on top and complement the flavours well. Other than roasting the garlic which takes time, this is a super simple recipe that is amazing.
The Fat Radish was a small neighbourhood restaurant in NY. The intimate, no-fuss vegetarian-biased menu was highly rated and it was always filled with young hipsters with the occasional superstar. This is another amazing recipe from this cookbook. I have been cooking through this book and am amazed at how delicious each recipe turns out. This book is among my favourites in my collection.
For more recipes from this cookbook click here.
1 head garlic, or 15 cloves unpeeled
Olive oil spray
1/4 cup butter, softened at room temperature
3 tablespoons parsley, minced
Zest and juice of 1 lime
1/2 teaspoon pepper
Salt, to taste
15-18 Swiss chard leaves, stemmed and roughly chopped
1 tablespoon olive oil
Salt, to taste
1/4 teaspoon pepper
Crusty seeded bread or sourdough bread, toasted if desired
NOTE: You can use any hearty green for this recipe including Kale, mustard greens or others. The greens should be tough and have a bite, as compared to soft spinach.
Preheat the oven to 375 ° F.
Start by roasting the garlic. Place the garlic on a piece of foil and spray with olive oil. Wrap tightly. Roast for 35-45 minutes until the garlic is soft and browned. Remove and cool. When you can work with the garlic, squeeze them out of the skins into a bowl.
To the same bowl add the butter, parsley, lime, pepper and salt. Mix well. Taste for tartness and the strong aroma of garlic.
Heat the oil in a wide frying pan and add the Swiss chard, pepper and salt. Sauté till the chard is wilted but still looks fresh and green about 3-5 minutes. Remove and cool in a bowl.
To serve, on the bread/toast spread a generous layer of butter and top with some cooked Swiss chard. Serve immediately.