I love crusty breads. Before we moved up to the hills, we’d drive up here most weekends to visit my in-laws, and we’d bring crusty breads, cheeses, and wine. It was one of my favorite weekend events. Since moving up here, we haven’t done that much, mostly because we are so consumed with fixing our apartment and working in the yard. In a moment of nostalgia, I bought a loaf of farm bread.
1 bunch of red chard
2 cloves of garlic
loaf of farm bread
2 oz of goat cheese
1. Cut the ends off the chard stems. Cut the leaves from the stem ribs and slice into thin ribbons. Thinly slice the stems.
2. In a skillet, heat about 2 tablespoons of olive oil over medium high heat. Add the garlic and brown for 1-2 minutes. Add the chard stem pieces. Cook for 3-5 minutes, until soft. Add the leaves and allow to wilt. Remove from heat.
3. Slice thick pieces from the farm bread loaf, about 1.5-2 inches thick. Place on a baking sheet.
4. Place the red chard on 4 pieces of bread evenly.
5. Top the bread chard with chunks of goat cheese.
6. Bake in the over at 425 degrees for 15 minutes, or until the goat cheese is golden brown on top.
This was such a yummy treat! Coupled with a glass of pino noir, it was perfect. Well, maybe not perfect for dinner. It was a little too light for a whole meal, but it’s an excellent appetizer or accompaniment to wine and cheese. I may have to restart our wine and cheese afternoons with the in-laws and share this treat.