Chard: Warm the wine, then pour it over the currants in a glass bowl or small french press, and set aside.

Warm the olive oil in a saute pan over medium heat. Add shallots and chili and cook, stirring occasionally, until shallots are translucent. Add garlic and cook for thirty seconds, then add chard, salt, and drained currants. Cook until chard is tender then check for salt and add some more if needed.

goat cheese: Mash up goat cheese adding milk or cream as necessary to make it easily spreadable.

Crostini: Heat a grill or broiler, and in the meantime brush olive oil on both sides of bread. Grill or broil bread on each side until lightly toasted. Immediately upon removing the crostini from the heat, spread each slice with a layer of cheese. Cut in half, if desired, then top each crostini with a layer of chard. Serve immediately.