1 tablespoon plus 2 teaspoons olive oil
6 ounces (about ½ loaf) country bread, baguette, or other crusty bread, sliced 1 inch thick
1 small white onion, chopped
1 ounce (1 ¼ cups) tender chickweed greens or other wild green such as gallium or cress, plus more for serving
1 ½ ounces Gorgonzola or other tangy blue cheese
2 tablespoons heavy cream
1 tablespoon chopped walnuts
1. In a large skillet, heat 2 teaspoons of the olive oil over medium-high heat; add the bread, pressing down on the slices. Toast each side until lightly browned.
2. In a medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 2 minutes, or until softened. Add the chickweed and cook for a few minutes, or until tender and bright green.
3. Meanwhile, in a small pot, melt the Gorgonzola and cream over low heat.
4. Spoon equal portions of the chickweed on top of each bread slice and drizzle with the cheese sauce. Sprinkle with walnuts and a few raw sprigs of chickweed and serve.
Excerpted from Foraged Flavor by Tama Matsuoka Wong with Eddy Leroux; Foreword by Daniel Boulud Photographs by Thomas Schauer. Copyright © 2012 by Tama Matsuoka Wong with Eddy Leroux; Foreword by Daniel Boulud Photographs by Thomas Schauer. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.