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Sautéed Swiss Chard and Ricotta Crostini

Creamy cheese mixed with tender leafy greens on crunchy bread combine for an easy appetizer that is all at once bitter, salty and sweet.

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Yield: 4-6 servings

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Active Time: 35 minutes
Start to Finish: 35 minutes

For this recipe you’ll need:

1/2 French baguette, cut into 1/2-inch thick slices, on the bias
3 to 4 tablespoons garlic grapeseed oil
3/4 cup ricotta cheese
1/2 teaspoon lemon zest
1/2 teaspoon fresh oregano, rough chopped
2 tablespoons extra virgin olive oil
1 leek, white and light green part cut into medium dice and washed well
1/2 bunch Swiss chard, stems cut into medium dice, leaves chiffonade
1/2 teaspoon red chili flakes
2 cloves garlic, minced
Salt and pepper to taste
Shaved parmesan

Preheat the oven to 350º and line a sheet tray with parchment paper.
Lay the bread on the prepared sheet tray, and brush both sides with garlic oil. Bake until the bread turns golden brown around the edges, 6 to 7 minutes. Set aside.
In a small bowl mix together the ricotta cheese, lemon zest, oregano, salt and pepper.
While the bread is baking prepare the chard. Heat a sauté pan over medium heat, and add the olive oil. Gently sauté the leeks and chard stems until tender, about 4 minutes.
Stir in the chili flakes and garlic and cook until aromatic, about 1 minute.
Mix in the chard leaves, and cook just until wilted. Season with salt and pepper to taste.
To assemble the crostini, spread a layer of the ricotta cheese mixture on each crostini.
Top with a spoonful of the chard mixture followed by shaved parmesan.