Tartines with Cheese, Peppers, and Chard

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

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Nutritional Information

Amount per serving
  • Calories: 323
  • Fat: 14.4g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1g
  • Protein: 12.3g
  • Carbohydrate: 43.4g
  • Fiber: 15.2g
  • Cholesterol: 13mg
  • Iron: 4.2mg
  • Sodium: 718mg
  • Calcium: 330mg

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. 1. Preheat broiler.
  2. 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. 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. 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.
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