Tartines with Cheese, Peppers, and Chard

Tartines with Cheese, Peppers, and Chard Recipe
Photo: Photo: Randy Mayor
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.

Yield:

2 servings (serving size: 2 tartines)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Ivy Manning,

September 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note