for 12 pieces

Swiss chard

2 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, squeezed
500 g	Swiss chard, cut into thin slices
¾ tsp	salt
a little	pepper

Bread

300 g

pagnol bread , cut diagonally into approx. 1 cm slices

Bruschetta

2 tbsp	olive oil
2	garlic cloves, cut in half
200 g	fennel, very thinly sliced
1	organic lemon, use grated zest and 1 tbsp of juice
¼ tsp	salt
a little	pepper
20 g	pine nuts, roasted

How it's done

Swiss chard

Heat the oil in a pan. Add the shallot and garlic, sauté briefly. Add the Swiss chard, cover and cook for approx. 10 mins. until soft, stirring occasionally.

Bread

Place the slices of bread on a baking tray.

To bake

Approx. 10 mins. in the upper half of an oven preheated to 220°C. Remove from the oven.

Bruschetta

Brush the bread with oil, rub with the garlic. Top with the Swiss chard. Mix the fennel, lemon zest and lemon juice, season, spread on top of the Swiss chard. Sprinkle the pine nuts on top.

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