I think of bruschetta as a summer dish, but it is also perfect for other time of the year if you vary the toppings. We’ve had some very warm weather and my chard is bolting. I’m trying to harvest as much as possible before all is lost, but I think it is almost over for this batch that was planted last fall. As with last year, we’ve had an unseasonably warm spring. I need the garden space for tomatoes, always an iffy crop here in Northern California. The last two summers have been warm and I’ve been successful with the smaller varieties, cherry tomatoes also do very well. If it’s a foggy summer I make green tomato chutney in the late fall, some years they don’t ripen at all.
Back to the chard, this bruschetta is a delicious way to highlight the vegetable. Kale or even spinach would also be good prepared this way. Lightly cook the greens to ensure they are still vibrant.
Bruschetta with Roast Garlic and Swiss Chard
- 1 head of garlic, top 1/4 inch cut off to expose the individual cloves
- Olive oil
- Zest and juice of 1 lemon (non-waxed organic)
- 1/4 cup of softened butter
- Freshly ground pepper and sea salt
- 1 bunch of Swiss chard, washed, dried, stemmed and roughly chopped
- 1 country loaf, sourdough preferred, thickly sliced and toasted
- Red pepper flakes
- Preheat your oven to 375 degrees F.
- Cut a piece of foil large enough to enclose the head of garlic, drizzle the garlic with olive oil, close the foil tightly, and bake for about 40 minutes until the cloves are soft.
- Cool the garlic to room temperature, then mix with the softened butter, zest and juice of the lemon, salt and pepper. Use a fork to mash it together.
- Heat 2 tablespoons of olive oil in a large skillet on high heat.
- Add the chard to the skillet and cook, stirring occasionally, until just wilted. Season with salt and pepper and set aside.
- When ready to serve, spread the toast with the garlic butter and top each with some chard, sprinkle with red pepper flakes.
This recipe is adapted from “The Fat Radish Kitchen Diaries“.
I’m taking this bruschetta to Fiesta Friday #64 to share with Angie and the gang.