Swiss Chard, Mushroom and Gruyere Tartine

This ain’t your average cheesy garlic bread.  With every bite you can taste the earthiness of the Swiss chard and mushrooms, along with the nuttiness of the Gruyere. The hint of garlic and nutmeg round the dish out.  This tartine makes a great appetizer or the centerpiece of a cozy dinner paired with a green salad, brothy soup and lots of white wine.

Ingredients (serves 4-6):

2 Tablespoons olive oil

1 clove of garlic, minced

3 cups chopped and lightly packed Swiss chard (leaves with just a little bit of the stems works well)

2 cups of sliced mushrooms

Splash of dry white wine

¼ teaspoon freshly grated nutmeg

Salt and pepper to taste

1 12 inch long piece of French bread split open lengthwise

1 cup shredded Gruyere cheese

A bit of extra olive oil to drizzle over the top

Directions:

In a large skillet, heat the olive oil over medium heat. Toss in the garlic and cook for just a few minutes, until the garlic is fragrant, but not browned. Add in the Swiss chard, mushrooms, white wine, nutmeg and salt and pepper. Cook for about 5 minutes or until the mushrooms and Swiss chard have cooked down. Remove from heat.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment and place the two pieces of French bread on it, cut side up. Divide the Swiss chard mixture evenly over both pieces. Drizzle any remaining juices over the top.  Divide the Gruyere evenly over the chard. Bake for 25 minutes or until the cheese is bubbly and golden. Cut each slice into four pieces. Drizzle a little bit of olive oil over the top.