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