Swiss chard and ricotta bruschetta

I don’t know about you, but for me, anything from the category of bruschetta, crostini and the like is usually finger food. And while delicious, it tends to disappear quickly enough that I’m not sure that everyone notices how long you took to make that tapenade or chop those tomatoes ever so finely.

So how about making it a more of a treat and a little more wholesome too?

Tips: Make sure to trim and cut the chard into shorter strips before cooking to make for easier eating!

This bruschetta is best served warm. You can always assemble and reheat under the broiler before serving so that the ricotta melts just slightly and the swiss chard is warm.

As ever, even more photos here on the facebook page.

Swiss chard and ricotta bruschetta

(makes four)

• 1 bunch swiss chard (I used rainbow chard but that is not imperative)
• 100 g part skim ricotta
• 1/2 t fresh lemon zest
• 2 T fresh lemon juice
• 1/3 t allspice
• 2 cloves garlic, finely chopped
• 1 t balsamic glaze
• salt, pepper
• olive oil
• 1 demi-ciabatta, cut lengthwise and then cut in half

1. Prepare the ricotta first: In a small bowl, whisk together the ricotta, lemon zest, a pinch of salt, and allspice. Set aside.

2. Trim the chard, cutting out the stems and finely dicing the thinner parts of the stems. Cut the chard itself into shorter strips.

3. Heat up about two tablespoons of olive oil in a deep sauté pan. Add garlic and cook on medium heat for about a minute. Add chard, season with a pinch of salt and pepper, lemon juice, and the balsamic glaze. Stir together (as much as possible in the pan) and cook until the chard is just wilted and still bright green.

4. Toast ciabatta slices. To serve, spread ricotta on bread and top with cooked chard and garlic.