Bruschetta, delicious grilled slices of crusty Italian bread topped with a myriad of toppings that can be prepared quickly and is often served as an antipasto. This version is one of our favorites, and you can use any green leafy vegetable such as tuscan black cabbage, kale, or spinach in place of the swiss chard as shown in the photo. The addition of buttery, toasted pine nuts or crispy pancetta bits to the topping would offer options to vary this dish nicely.
Deborah Mele 2011
Bruschetta With Swiss Chard & Pecorino Cheese
- 4 Slices Crusty Italian Bread (Ciabatta Works Well)
- 1 Garlic Clove Peeled
- 1 Large Bunch Of Swiss Chard
- 2 Cloves Garlic, Peeled And Minced
- 3 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Minced Sun-Dried Tomatoes (I Prefer Oil Packed)
- Salt & Pepper To Taste
- Dash Of Red Pepper Flakes
- 1/4 Cup Shaved Pecorino Cheese
- Wash the swiss chard and dry it well, chop the leaves coarsely, and finely chop the stems.
- Heat the olive oil in a heavy pan over medium heat, and then add the minced garlic and cook just until fragrant.
- Add the swiss chard and cook until it is wilted and soft.
- Add the sun-dried tomatoes, and then season with salt, pepper, and red pepper flakes.
- Mix well, and then set aside.
- Either grill the bread slices, or place under the broiler, lightly browning each side.
- Place the peeled garlic clove on the tines of a fork and scrape it across each slice of toasted bread.
- Divide the swiss chard mixture between the four slices of bread, and then top each with some of the shaved pecorino cheese.