Chickweed Crostini Serves 4 1 tablespoon plus 2 teaspoons olive oil 6 ounces (about ½ loaf) country bread, baguette, or other crusty bread, sliced 1 inch thick 1 small white onion, chopped 1 ounce (1 ¼ cups) tender chickweed greens or other wild green such as gallium or cress, plus more for serving 1 ½ ounces Gorgonzola or other tangy blue cheese 2 tablespoons heavy cream 1 tablespoon chopped walnuts 1. In a large skillet, heat 2 teaspoons of the olive oil over medium-high heat; add the bread, pressing down on the slices. Toast each side until lightly browned. 2. In a medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 2 minutes, or until softened. Add the chickweed and cook for a few minutes, or until tender and bright green. 3. Meanwhile, in a small pot, melt the Gorgonzola and cream over low heat. 4. Spoon equal portions of the chickweed on top of each bread slice and drizzle with the cheese sauce. Sprinkle with walnuts and a few raw sprigs of chickweed and serve. Excerpted from Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes by Tama Matsuoka Wong, Eddy Leroux All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
