Spinach and Arugula Bruschetta with Dukkah Recipe

Spinach and Arugula Bruschetta with Dukkah Recipe

In this dukkah recipe, walnuts and sesame seeds are toasted and combined with ground coriander, nutmeg, and salt for a delicious condiment.

What is Dukkah?

Dukkah is an Egyptian nut, seed, herb, and spice blend typically served as an appetizer dip with vegetables, fresh bread, and olive oil.  This bruschetta recipe takes it up a notch by creating a ready-to-go appetizer, and best of all, while getting your daily dose of greens!

Thanksgiving Appetizers

I’m usually guilty of filling up on Thanksgiving appetizers before the meal. I like this spinach and arugula bruschetta with dukkah recipe because it’s satisfying, yet light enough so that you still have room for the rest of the meal (pie!)

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For more vegetarian Thanksgiving recipe ideas, visit this blog post.

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Spinach and Arugula Bruschetta with Dukkah Recipe

Adapted from Food and Wine.
Print Pin Rate
Course: Appetizer
Cuisine: Middle Eastern
Keyword: thanksgiving appetizer easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 20 bruschetta
Author: Aliye Aydin

Ingredients

  • 2 Tablespoons walnut pieces
  • 2 Tablespoons sesame seeds
  • 1 teaspoon ground coriander*
  • 1/2 teaspoon nutmeg (freshly grated)
  • 1 teaspoon fine sea salt, divided
  • 3 Tablespoons extra virgin olive oil plus more for brushing on bread
  • 1 small onion
  • 12 oz. spinach leaves or chard leaves
  • 1 baguette
  • 1 cup baby arugula or wild greens mix
  • 1/2 lemon

Instructions

  • In a dry skillet, combine walnut pieces with sesame seeds. Toast over medium heat, watching carefully, until fragrant and lightly browned. Immediately remove from pan into mortar**. Using a pestle, finely grind the walnuts and sesame seeds together, adding the coriander, nutmeg and 1/2 teaspoon salt. 
  • Thinly slice onion. In a large saucepan, heat 3 Tablespoons of olive oil over medium heat. Add sliced onion and cook until lightly browned, about 10 minutes. Add the spinach in large handfuls, letting each batch wilt slightly before adding the next handful. Sprinkle in 1/2 teaspoon salt. Cook until wilted but still bright green. 
  • Preheat oven to 400 degrees F. Cut baguette into 20 slices and brush with olive oil. Place on a rimmed baking sheet and cook until lightly browned.  Transfer to a platter.
  • Toss arugula with juice of 1/2 lemon and a sprinkle of salt. Top the baguette slices with cooked spinach, followed by arugula, and sprinkle with dukkah.

Notes

*If you have coriander seeds, use 3 Tablespoons, toast them with the sesame seeds and walnuts, and grind together.
**If you don't have a mortar and pestle, you can use the "pulse" setting on your food processor.
Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!


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