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. —Lori Lyn Narlock
(1/2-inch-thick) slices Ciabatta or Pugliese bread
fresh ricotta, room temperature
cloves garlic, chopped
crushed red pepper
baby spinach, washed and spun dry
In This Recipe
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.