Bruschetta Rounds w/ Chickweed Pesto & Tomato

Wild Pesto on colorful Bruschetta

Bruschetta Rounds w/ Wild Pesto & Tomatoes / Garlic  
Collect: Chickweed, Lambs Quarters, Violet leaves, Strawberry leaves, Cleavers, Basil, Oxalis (sorrel), Amaranth…

Wild Pesto (work with whatever wild edible greens are in season.  I like to make a lot of this in the Spring time and freeze it for year round use)

Combine and chop: lambsquarters, red clover leaves, chickweed, violet leaves, cleavers and basil leaves in food processor
add: pine nuts, parmesan cheese, garlic cloves, sea salt and pepper
add: olive oil drizzled in to desired consistency
Grill the bread to a golden brown on one side, coat the other side with a thin layer of pesto, decorate with tomatoes, black olives, cheeses and brown again till bubbly (broil, keep a close eye on them so they don’t burn)

Tomatoes and Garlic Bruschetta  
Garlic cloves

Fresh, ripe tomatoes

10 fresh basil leaves mixed with dandelion leaves, violet leaves

12 slices thick crusted bread, sliced 1/2 inch thick

Extra virgin olive oil

Fresh ground pepper

Wash the tomatoes and split them in half lengthwise. With the tip of a knife, pick out as many seeds as possible. Dice the tomatoes into 1/2 inch cubes. Wash and dry the basil leaves and dandelion and cut or tear them into small pieces. Preheat the broiler or a grill. Crush the garlic cloves with a heavy knife handle, enough to split them open and to loosen the peel, which you will then remove.
Grill the bread to a golden brown on both sides, and as you take the bread from the grill, rub one side of each slice with the garlic. Top the slices of bread with the diced tomatoes, sprinkle with basil, salt and pepper, and lightly drizzle each slice with olive oil. Serve warm.

 Nutrition Facts

Basil: Basil is an excellent source of vitamin K and a very good source of iron, calcium and vitamin A. In addition, basil is a good source of dietary fiber, manganese, magnesium, vitamin C and potassium.

Violet leaves: high in Vit A and C

Parsley:  Parsley is an excellent source of vitamin A, vitamin C, and vitamin K. It is a good source of iron and folate. Parsley’s volatile oil components include myristicin, limonene, eugenol, and alpha-thujene. Its flavonoids include apiin, apigenin, crisoeriol, and luteolin.

Lambs Quarters: High in Beta Carotene 3800ug, Calcium 324mg, Potassium 684mg, and Iron 1.5 mg (more than spinach!). It is also high in b-complex vitamins and vitamin C 40 mg.

Marshmallow leaves: Potassium (410mg), Protein (3.6 g), Beta Carotene (3315ug)  Iron (3.7 mg)

Dandelion: high in Protein 2.7g, Calcium 187mg, Iron 3 mg, Carbos 9.2g, Vit C 68 mg,  and vitamin A

Daisy leaves: Protein 1.8 g, very high in Beta-Carotene 3,160 ug, Riboflavin 190 ug, Niacin 600 ug. and Potassium 398 mg

Chickweed: high in Calcium 160mg, minerals, Potassium 243 mg, and Magnesium  (it’s cooling qualities make a great poultice for sunburns or insect bites, Vit C 350 mg, Protein 1.2 g

Violet leaves: high in Vit A and C