Tartines With Cheese, Peppers, And Chard

• 1 large red bell pepper
• 1 tablespoon olive oil
• 3 cups chopped Swiss chard leaves (about 1 bunch)
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 1/4 teaspoon black pepper, divided
• 2 garlic cloves, thinly sliced
• 4 (1.5-ounce) slices rustic 100 percent whole-grain bread
• 2 teaspoons chopped fresh chives
• 1/2 teaspoon chopped fresh thyme
• 2 ounces soft goat cheese

1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and cut into strips.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chard, salt, crushed red pepper, 1/8 teaspoon black pepper, and garlic to pan; saute 1 1/2 minutes or until chard wilts, stirring frequently.
4. Arrange bread in a single layer on a baking sheet; broil 3 minutes on each side. Combine chives, thyme, cheese, and remaining 1/8 teaspoon pepper in a small bowl; spread 2 teaspoons cheese mixture over one side of each bread slice. Arrange roasted pepper slices evenly over cheese; top with chard mixture.

red bell pepper, olive oil, swiss chard, salt, red pepper, black pepper, garlic, percent, fresh chives, thyme, goat cheese

Taken from www.myrecipes.com/recipe/tartines-with-cheese-peppers-chard (may not work)