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bacon baguette olive oil clove garlic onion Swiss chard garlic balsamic vinegar salt Provolone cheese
Viewed: 40 - Published at: 3 years agoIngredients
- 6 slices Uncooked Bacon
- 1 whole Rustic Baguette
- 1/4 cups Extra Virgin Olive Oil
- 1 clove Garlic, Peeled And Sliced In Half
- 2 cups Chopped Onion (about 2 Medium Or 1 Extra Large)
- 1 whole Bunch Swiss Chard, Washed, Stems & Leaves Both Chopped, But Kept Separate
- 2 cloves Garlic, Peeled And Thinly Sliced
- 2 Tablespoons Balsamic Vinegar
- 1 pinch Salt And Black Pepper To Taste
- 3 slices Provolone Cheese
Method
- Preheat oven to 400 degrees F.
- Cook the bacon (sliced or whole, your choice) in a large skillet over medium heat until crispy, 10-12 minutes.
- Meanwhile, start on the bread.
- To prepare the bread, slice the entire baguette in half lengthwise and lay it on a large cookie sheet, cut-side up.
- Drizzle olive oil over the bread and bake for about 5 minutes until it just begins to crisp up on the edges and turn golden brown.
- (Itll go back in the oven later, so you dont want it too crispy right now.)
- Remove from the oven.
- While the bread is still hot, carefully rub the insides of the halved garlic clove over the toasty bread.
- It wont look like anything is happening, but the garlic is going in there, trust me.
- Set aside until the filling is ready.
- When the bacon is finished, remove it from the pan with a slotted spoon and set aside.
- Remove all but about 2 Tablespoons of the bacon fat from the pan and return the pan to medium heat, and add the onion.
- Cook for about 10 minutes, then add the chopped chard stems.
- Cook another 10-12 minutes or until the onions turn golden brown and caramelized.
- Reduce heat if the onions begin to get too dark too fast.
- Add the 2 cloves of sliced garlic to the pan and cook for another minute or so.
- Then add the chopped chard leaves.
- Cook for about 5 minutes or until wilted and tender.
- Stir in balsamic vinegar, the reserved bacon, and add salt and pepper to taste.
- Remove from heat and let it cool off for a couple of minutes.
- Spoon filling evenly onto garlicked baguette halves.
- Cut provolone slices in half and distribute evenly over the filling.
- Return the bread to the oven and bake for another 5 minutes or so until the bread has toasted and the cheese is melted.
- Remove from the oven and allow to cool before slicing into 3-4 inch pieces.
- Makes about 12-15 appetizers or dinner for 4 with a green salad.
- Nats Notes: 1.
- You could substitute another type of greens, but discard the stems if you do.
