Roasted Tomato, Mozzarella and Greens CrostiniRoasted Tomato, Mozzarella and Greens Crostini 1 Bunch-Swiss Chard-stalks sliced, leaves rough chopped 1 Loaf-French Banquette-sliced into think (1/2”) pieces To Brush/Drizzle-Olive Oil 1 Pint-Grape Tomatoes-halved 1 Ball-Fresh Mozzarella-halved, sliced thin To Taste-Chef Troy’s Spice Mix-or kosher salt and black pepper Directions: Preheat oven to high broil. Bring a large pot of water to a boil and add a large pinch of salt. Add stalks of chard and cook for 4 minutes, add the leaves and cook for 3 minutes. Drain greens and spread out on a paper towel lined baking sheet, pat dry and allow to cool. Brush bread slices on both sides with oil, place on a baking sheet. Place in oven, set timer for 1 ½ minutes, flip bread and set timer for1 ½ minutes, remove from oven. Add a slice of mozzarella to each piece of bread. Place back in oven for 1 minute; remove and set aside. Heat a non-stick pan over medium high heat, add a drizzle of oil, tomatoes and season with Spice Mix. Toss to coat and cook to warm through, about 2 minutes. Place greens in a bowl, toss with a drizzle of oil and season with Spice Mix. Top bread with greens, tomatoes and serve. |
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