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.
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.
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.
Wow, i've struggled to find a recipe to use all the chard we get from the CSA but this recipe solved that problem! Everyone loved this recipe. It is quick and easy. As someone suggested, I make it ahead to have on hand. Our favorite appetizer! I do cheat and use roasted red peppers from a bottle. I roast some grape tomatoes at the same time I broil the bread and they add one more layer of flavor.
Actually made this as an accompaniment for a brunch, and my husband and I both loved it! The spicy pepper flakes and salt compliment the fresh bell peppers and chard well. Goat cheese can be a little strong, but it blended well with the other flavors, which helped to balance it out. Definitely will make this again.
These are fantastic! I make everything ahead the day before I need them. I then set the parts on the counter a few hours ahead of party time and let them come to room tempterature. I toast sliced whole wheat baguette and then assemble right at party time. This my new go to appetizer. It's elegant, the cheese is rich, the veg is sweet and the red pepper flakes have a tiny kick. Perfect!
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