SPRING DINNER MENU: WARM GREENS AND CHICKPEA CROSTINI

For the week leading into spring, which starts Friday, Let's Eat! is featuring a whole menu full of dishes appropriate for this time of year. The recipes come from a handsome new cookbook called "The Vineyard Cookbook" by Barbara Scott-Goodman (Welcome Books, $24.94). Today's is a version of the popular Italian appetizer known as a crostini.

Ingredients

12 ( ½-inch thick) slices from a baguette

3 large cloves garlic, halved

Olive oil, for brushing

TOPPING:

2 tablespoons olive oil

3 cups fresh greens, such as baby spinach

1 can (15.5-oz.) chickpeas, rinsed and drained

2 tablespoons dry white wine

Pinch red pepper flakes

Kosher salt and freshly ground black pepper

Directions

To prepare the bread, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a baking sheet and bake until golden brown and crispy, about 5 minutes. Rub garlic on one side of each slice and brush lightly with olive oil.

To make the topping, heat 1 tablespoon olive oil in a large skillet or saute pan over medium heat. Add the greens and saute until wilted, about 3 minutes. Transfer to a bowl.

In the same pan, heat the remaining 1 tablespoon olive oil. Add the chickpeas, wine, red pepper flakes, and salt and pepper to taste. Saute until the wine is reduced and the chickpeas are heated through, about 5 minutes.

Top each piece of toasted bread with warm greens and then chickpeas, and serve.

Makes 12 crostini or 6 servings.

COMING THIS WEEK

Tuesday: Salmon steaks in orange-lime marinade

Wednesday: Chilled asparagus vinaigrette

Thursday: Orzo with fresh lemon and herbs

Friday: Ricotta cheesecake