INGREDIENTS

INSTRUCTIONS

Remove stalks from chard and cut into 1/2-inch pieces. Cut leaves into
2-inch pieces. Saute chopped chard stalks and 2 cloves garlic in skillet
sprayed with nonstick cooking spray over medium heat 1 minute. Add water,
reduce heat and simmer, covered, until tender, about 10 minutes. Stir in
chopped chard leaves and cook over high heat until wilted, 1 to 2 minutes.
Reduce heat, cover and simmer 10 more minutes. Remove from heat and stir in
dill. Season to taste with salt and pepper. Set aside. Puree cottage cheese
in blender or food processor until smooth. Stir in salt to taste. Melt
butter in small skillet over medium-low heat. Add remaining 2 cloves garlic
and saute, stirring, until tender but not browned, about 1 minute. Stir in
bread crumbs to coat with garlic and butter and cook, stirring, until
browned, 1 to 2 minutes. Spread about 1 teaspoon pureed cottage cheese on
each slice of toasted bread. Top with about 1 tablespoon chard, then
sprinkle with toasted bread crumbs. Yields 24 bruschetta.
Each bruschetta: 114 calories; 266 mg sodium; 2 mg cholesterol; 1 gram fat;
21 grams carbohydrates; 4 grams protein; 0.16 gram fiber
Recipe Source: Los Angeles Times - 03-28-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

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