Tartines with Cheese, Peppers, and Chard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A tartine is an open-faced sandwich. This recipe demands a hearty bread (one topped with seeds and intact grains adds a nutrition bonus); it's the best match for the herbed cheese topping. Ingredients:
1 large red bell pepper |
1 tablespoon olive oil |
3 cups chopped swiss chard leaves (about 1 bunch) |
1/4 teaspoon salt |
1/8 teaspoon crushed red pepper |
1/4 teaspoon black pepper, divided |
2 garlic cloves, thinly sliced |
4 (1.5-ounce) slices rustic 100 percent whole-grain bread |
2 teaspoons chopped fresh chives |
1/2 teaspoon chopped fresh thyme |
2 ounces soft goat cheese |
Directions:
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and cut into strips.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chard, salt, crushed red pepper, 1/8 teaspoon black pepper, and garlic to pan; sauté 1 1/2 minutes or until chard wilts, stirring frequently.
4. Arrange bread in a single layer on a baking sheet; broil 3 minutes on each side. Combine chives, thyme, cheese, and remaining 1/8 teaspoon pepper in a small bowl; spread 2 teaspoons cheese mixture over one side of each bread slice. Arrange roasted pepper slices evenly over cheese; top with chard mixture.
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