Excellent! I used this recipe to use up swiss chard I had from another recipe. I used cream cheese on some and a red pepper Boursin cheese on others. My boyfriend devoured them.
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)
More From Cooking Light
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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Sandwiches