Swiss Chard Bruschetta with Sun-Dried Tomatoes

By Janine McCormick


Extra Virgin Olive Oil                                                          

4 garlic cloves, chopped                                            

1 bunch Swiss chard                                                  

6-8 oil-packed sun-dried tomatoes, thinly sliced                 

¼ cup dry white wine *optional                                

¼ tsp red pepper flakes

Sea Salt and Fresh ground black pepper to taste

1 Loaf French or Italian bread, cut into ¼ inch slices

Fresh Mozzarella, sliced

A couple TBSP fresh basil, chopped

Fresh grated Parmesan Reggiano or Romano cheese

Heat 4-6 TBSP of the olive oil in a large skillet over medium heat.  Sauté the chopped garlic and red pepper flakes until fragrant, about one minute (do not brown the garlic!).  Add the chard stems and sauté until they begin to soften, 2 to 3 minutes.  Add the chard leaves and wine, if using.  Continue to sauté until the chard is tender and most of the liquid has evaporated.  Remove from the heat and toss in the sun-dried tomatoes.

Meanwhile, preheat oven to 350 degrees.  Brush the bread with olive oil and sprinkle with sea salt and black pepper.  Top the bread with fresh mozzarella and return to the oven to melt.  Top with the sautéed chard mixture, a sprinkle of fresh basil, and grated Parmesan or Romano cheese and enjoy!