Spinach and Arugula Bruschetta with Dukkah Recipe
Adapted from Food and Wine.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 20 bruschetta
- 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
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.
*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.