Feta and Greens Crostini

We were at Chelsea Market today after walking the High Line, in Manhattan. Frankly, we were looking for a restroom, but we stumbled upon an Amy’s bread giveaway instead. I guess it was the end of the day for them so they just placed the rack amongst the throng that was pulsing along the hallways at the market and it was fish to the sharks. We were right next to it when they put out the racks so we helped ourselves to some of their delicious bread. Fresh bread in hand, we were inspired to whip this together with the ingredients at hand. We had tons of farmers market greens and feta, and my mint in the roof garden is out of control, thus this combination. We drank it with a very acidic and refreshing Greek white wine called Moschofilero made by Mantinia (pictured below) that paired beautifully with what is essentially a very Mediterranean dish.
Feta and Greens Crostini
6 ounces feta cheese
2 teaspoons red pepper flakes
3 small garlic cloves
1/4 cup mint leaves, chopped fine
1/2 teaspoon salt
2 teaspoons olive oil
8 leaves of swiss chard, deveined and chopped fine
1 loaf whole grain sourdough or similar hearty bread, sliced into 1/2 inch slices
Procedure:
1. Make a garlic paste using the salt, garlic and mint. Mash together with the side of a knife or a mortar and pestle.
2. Heat olive oil in a skillet and add swiss chard. Saute until tender.
3. Add paste to crumbled feta, red pepper flakes and mix well. Add chard and incorporate.
4. Top the bread slices with the feta mixture and either broil under a low broiler for 5 minutes or grill on medium for the same amount of time. Serve immediately.