Ingredients

• 1/4 cup dried currants
• 4 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 2 bunches Swiss chard (about 1 1/4 pounds), ribs trimmed, leaves coarsely chopped
• 2 tablespoons pine nuts, toasted
• 8 3 x 2 x 1/2-inch slices crusty French bread

Instructions

1. Place 1/4 cup currants in small bowl. Add enough warm water to cover currants. Soak 20 minutes. Drain well. Preheat oven to 450°F. Heat 3 tablespoons oil in heavy large pot over medium heat. Add garlic and sauté until fragrant and pale golden, about 1 minute. Add Swiss chard. Sauté until chard is wilted and tender, about 5 minutes. Mix in pine nuts and currants. Season mixture to taste with salt and pepper. Remove from heat.
2. Arrange bread in single layer on baking sheet. Bake bread until golden, about 5 minutes. Brush remaining 1 tablespoon oil over bread slices. Top with warm chard mixture, dividing equally. Arrange on platter and serve.