Tomato and swiss chard bruschetta

Yield: 1 Servings

Measure Ingredient
1 tablespoon Plus 1 tablespoon extra-virgin olive oil, plus additional oil for brushing bread
8 \N Cloves garlic, peeled, 6 finely chopped, 2 left whole
2 cans Whole tomatoes, (28 ounce) drained and roughly chopped
\N \N Salt to taste
\N \N Pepper to taste
1½ pounds Green swiss chard, stems and leaves separated, washed, drained, stems julienned and leaves chopped
4 slices (thick) peasant boule, (1 inch)
4 ounces Goat cheese

Heat 1 tablespoon of the olive oil in a Dutch oven over medium-low heat.

Add half of the chopped garlic, and saute it, stirring it constantly until it is soft and fragrant. Add the tomatoes, and stir the ingredients well.

Simmer the tomatoes, stirring them often, for 15 minutes. Season the tomatoes with salt and pepper.

While the tomatoes are cooking, prepare the chard. Heat 1 tablespoon of the olive oil in a Dutch oven over medium heat, Add the remaining chopped garlic, and saute it, stirring constantly, until it is soft and fragrant.

Add the chard stems, and saute them, stirring them constantly for 3 minutes. Add the chard leaves, and saute them, stirring often, for 2 minutes. Cover the pot, and steam the chard until it is tender, approximately 5 minutes. Season the chard with salt and pepper.

Brush the bread slices with olive oil, and run them with the two whole cloves of garlic. Broil or grill the bread until it is golden. Remove the slices, and spread them lightly with the goat cheese. Tops the bread with, first, the tomatoes and then the chard.

Yield: 4 main-course servings

Nutritional information per serving: 369⅘ Calories, 19⅒ grams of fat Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved (Courtesy of Vincent Connelly, Pregnancy Cookbook with Hope Ricciotti) RECIPE FOR HEALTH SHOW #RHE97


Posted to MC-Recipe Digest V1 #605 by Diana Stephens <mdstephe@...> on May 11, 1997

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