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!
How to Make Dukkah
There are many variations on dukkah recipes, but the basic method for making it is easy. Just toast the nuts and seeds, grind them with the herbs and spices, and add a little salt! A food processor or mortar and pestle can be used for grinding. I like to store the finished dukkah in a glass jar in the refrigerator to preserve the oils in the nuts and seeds (I store all my nuts and seeds in the fridge for this reason). That way it stays fresh for 3-6 months and can be ready to go as an added flavor bomb to just about anything!
Thanksgiving Vegetarian 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!) I opt for a high-quality baguette here (it is Thanksgiving afterall, time to splurge), and grab an artisan loaf from my local baker.
For more vegetarian Thanksgiving recipe ideas, visit this blog post.
Spinach and Arugula Bruschetta with Dukkah Recipe
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
