Summer Smørrebrød



20 mins


2 servings

Smorrebrod are a fun eating concept via the Danes. In the most general sense, they’re just open faced sandwiches. They’re great for CSA eating, mixing and matching whatever is kicking around in the refrigerator. With some tasty veggies, something to spread (butter works), and something pickled for acidity, it’s easy to turn some slices of bread into something exciting. By toasting just a single side of the bread, we end up with bread that is soft and warm like fresh bread, but also with some crunch and structure to hold the toppings. Feel free to make this smorrebrod, or any other combination you can imagine.


from your CSA Club Share

from your pantry

  • Salt – to taste
  • Oil – ¼ c
  • Slices of bread – 4-6 pieces

larder items


Nothing special for this recipe!



  1. Thinly slice the leek, and set aside.
  2. Rough chop the Swiss Chard, and set aside.
  3. Slice cherry tomatoes thinly, and set aside.


  1. Into a large saute pan over medium-high heat, add ~2T of oil. Add the leek and cook just until it begins to soften, ~2 mins. Then add the swiss chard. Carefully toss to fully coat with oil, and cook until fully wilted, ~5 mins. Salt and pepper to taste, and set aside.
  2. Either using the bagel setting on the toaster, or broiler in the oven, toast the number of pieces of bread that you’d like. If broiling, be careful; things in the broiler go from pale to burnt very quickly.


  1. With your bread toasted side up, scoop about 1T (or enough to completely cover the bread) of the smoked eggplant hummus and spread evenly.
  2. Spoon on the greens, in about equal portions to the hummus. Place a couple pieces of pickled things, along with the tomatoes and garnish with small pieces of torn parsley to finish.