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Author Notes: A few summers ago my favorite farmer at the market handed me a few bunches of chard, which I washed and sauteed with a lot of garlic then tossed with linguine and fresh ricotta. It quickly become a staple. The flavors were so good I started to play with other ways to serve it. First there was a frittata and later this bruschetta, which I now make interchangeably with the chard. It's great as an appetizer, lunch or light dinner. - lorinarlock
- 8 (1/2-inch-thick) slices Ciabatta or Pugliese bread
- 1 cup fresh ricotta, room temperature
- 2 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper
- 1 teaspoon kosher salt
- tablespoons olive oil
- 4 ounces baby spinach, washed and spun dry
- Preheat the broiler.
- Mix together the ricotta, 1 clove of the garlic, the crushed red peppers and the salt.
- Heat the olive oil in a medium skillet over medium heat. Add the garlic and spinach and cook, stirring constantly until wilted. Remove from the heat.
- Toast the bread slices under a broiler until just crisp, 1 to 2 minutes per side. Set on a platter.
- Spread 2 tablespoons of the ricotta on each slice of toasted bread. Using tongs, top with equal amounts of the spinach and serve immediately.
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
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