Winter Chard + Mushroom Bruschetta

This post comes from our contributor Jill of a Better Happier St. Sebastian !

Winter Chard + Mushroom Bruschetta


1/2 ciabatta baguette, sliced lengthwise into 6 sections

8oz mushrooms (oyster & shiitake)

2 cups collard greens, washed and chopped

6oz fresh ricotta

2 tbs olive oil, divided

1/2 tbs fresh rosemary

salt, pepper

Preheat oven to 300°. Drizzle baguette slices with 1/2 tbs olive oil and place on a baking sheet. Toast for 5 minutes and set aside.

In a large skillet over medium high heat, warm 1/2 tbs oil until shimmering. Sauté mushrooms until golden brown, seasoning with salt and pepper, about 5 minutes. Remove from skillet and set aside.

Heat remaining 1 tbs of olive oil and sauté collard greens, seasoning with salt and pepper until wilted, about 3 minutes. Set aside to cool.

To assemble bruschetta, top baguette with spoonful of ricotta, collard greens and mushrooms. Season with fresh rosemary and serve.

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For more of Jill’s recipes visit her blog A Better Happier St. Sebastian.

More healthy recipes from the BLDG 25 Blog!

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Miam, looks delicious


mmm, I’m drooling just looking at these pictures! xoxo

I have been all about mushrooms as of late! Can’t wait to give this a try!

This recipe looks delicious! I basically like to make anything that involves me eating bread, but the mushrooms make it look even more delicious!


If this had no onions I’d be so down. I am going to make it without for sure.
xoxo Kennedy
Northern Indigo

This looks amazing! I’m a sucker for anything mushroom related. I usually cook mine in red wine and butter. Mmmmmm…. Time to branch out though. :)
Gypsy Plunder Vintage

This looks so yummy ! Everything with mushrooms is perfect … so now, I really wish I could taste that …

Mmm this looks amazing.

Gourmet at its best! Such fabulous cuisine! I cannot wait to try this recipe