Bruschettas With Sauteed Chard Recipes

BRUSCHETTA WITH SAUTEED GREENS

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add garlic and stir 15 seconds. Add greens and sauté until tender, about 3 minutes.
• Place toasts on platter. Drizzle 1 1/2 teaspoons oil over each toast. Top with greens. Sprinkle with salt and pepper.

BRUSCHETTA WITH SWISS CHARD, PINE NUTS AND CURRANTS

Steps:

• Place 1/4 cup currants in small bowl. Add enough warm water to cover currants. Soak 20 minutes. Drain well. Preheat oven to 450°F. Heat 3 tablespoons oil in heavy large pot over medium heat. Add garlic and sauté until fragrant and pale golden, about 1 minute. Add Swiss chard. Sauté until chard is wilted and tender, about 5 minutes. Mix in pine nuts and currants. Season mixture to taste with salt and pepper. Remove from heat.
• Arrange bread in single layer on baking sheet. Bake bread until golden, about 5 minutes. Brush remaining 1 tablespoon oil over bread slices. Top with warm chard mixture, dividing equally. Arrange on platter and serve.

BRUSCHETTA WITH SWISS CHARD AND SMOKED TROUT

Steps:

• Stem the chard, and wash the leaves and stems in two rinses of water. Cut the stems in small dice. Blanch the chard leaves in salted boiling water (or steam them) for one to two minutes until tender. Transfer to a bowl of ice water, then drain and squeeze out excess water. Chop medium-fine.
• Heat the olive oil over medium heat in a medium skillet. Add the chard stalks. Cook, stirring often, until tender, five to eight minutes. Stir in the minced garlic, and cook, stirring, just until fragrant, about 30 seconds. Add the chopped chard leaves, and toss together for about a minute. Remove from the heat. Season to taste with salt and pepper.
• Lightly toast the bread, and rub with the cut garlic. Brush with the remaining olive oil. Top with the chard, and press down with the back of a spoon. Use a fork to flake the trout, and place on top. Squeeze on a few drops of lemon juice, and serve.

HERBED RICOTTA BRUSCHETTAS

Steps:

• Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
• Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
• When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
• Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
• Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
• Place the salad greens in a large bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.