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Tartines with Cheese, Peppers, and Chard

Photo: Photo: Randy Mayor
Yield 2 servings (serving size: 2 tartines)
A tartine is an open-faced sandwich. This recipe demands a hearty bread (one topped with seeds and intact grains adds a nutrition bonus); it's the best match for the herbed cheese topping.

Ingredients

  • 1 large red bell pepper
  • 1 tablespoon olive oil
  • 3 cups chopped Swiss chard leaves (about 1 bunch)
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper, divided
  • 2 garlic cloves, thinly sliced
  • 4 (1.5-ounce) slices rustic 100 percent whole-grain bread
  • 2 teaspoons chopped fresh chives
  • 1/2 teaspoon chopped fresh thyme
  • 2 ounces soft goat cheese

Nutrition Information

  • calories 323
  • fat 14.4 g
  • satfat 5.1 g
  • monofat 6.3 g
  • polyfat 1 g
  • protein 12.3 g
  • carbohydrate 43.4 g
  • fiber 15.2 g
  • cholesterol 13 mg
  • iron 4.2 mg
  • sodium 718 mg
  • calcium 330 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and cut into strips.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add chard, salt, crushed red pepper, 1/8 teaspoon black pepper, and garlic to pan; sauté 1 1/2 minutes or until chard wilts, stirring frequently.

  4. Arrange bread in a single layer on a baking sheet; broil 3 minutes on each side. Combine chives, thyme, cheese, and remaining 1/8 teaspoon pepper in a small bowl; spread 2 teaspoons cheese mixture over one side of each bread slice. Arrange roasted pepper slices evenly over cheese; top with chard mixture.