Rosemary Focaccia with Ricotta and Swiss Chard

• 份量: Makes 4 panini.

食材

1 bunch Swiss chard, about ¾ pound

Salt

2 tablespoons extra-virgin olive oil plus extra for drizzling

1 large garlic clove, peeled and finely chopped

Pinch hot red pepper flakes

62

¾ pound ricotta, well drained in several layers of cheesecloth

3-4 moist sun-dried tomatoes, cut into small pieces

3 tablespoons freshly grated imported

Parmesan cheese

Freshly ground black pepper

4 squares rosemary focaccia

步驟

Trim the stems of the Swiss chard. Strip the leaves from the stems, Coarsely chop leaves. Cut stems into small dice. Place about ½ cup of water in a medium sauté pan. Add the diced Swiss chard and place the leaves on top. Sprinkle with a little salt. Cover and cook over medium heat for about 4 or 5 minutes, or until tender. Stir once or twice while cooking. Check to make sure the water does not completely evaporate, and, if necessary, add a little more water. Swiss chard with thicker stalks will require a longer cooking time. Drain chard well in a colander and gently press out excess water with the back of a wooden

spoon. Place olive oil, garlic, and hot red pepper flakes in a medium sauté pan. Cook over low heat for about 2 to 3 minutes. Add Swiss chard and toss. Cook over medium-low heat for about 5 minutes, stirring occasionally, until excess moisture evaporates. Place the ricotta, sun-dried tomatoes, and Parmesan in a small bowl. Season with salt and pepper to taste. Meanwhile, split the focaccia in half horizontally. Grill focaccia halves cut side down, or toast them, cut side up, under the broiler. Drizzle cut sides lightly with olive oil. Place a layer of ricotta mixture on the bottom half of the bread. Top with chard. Cover with the other half of the bread. Place in a 450° oven until bread is hot and crusty, Serve warm.