Winter Chard + Mushroom Bruschetta

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It seems winter may finally be rearing its head in Philadelphia. The past few weeks have felt more like the end, than the beginning. A few dreary and rainy nights while we were soaking up the last of our holiday break kept us inside, and I finally sat down and read through the entirety of Mimi Thorisson's new cookbook a Kitchen in France. I can say with all honesty I have never read through a cookbook like that in one go. I get distracted, bookmark a recipe and leave on the coffee table for another time. Maybe it was because the house was quiet and the dog was sound asleep beside me, but I savored every word and photograph, one right after the other. The romance of french cooking is alive, well and dripping with approachability. Nothing seems too foreign, or too complex that it can't be recreated. The theme of eating seasonally is so integral and done so beautifully throughout the book. When I started reading along on her blog, Manger I was immediately drawn in by her writing and the richness of the pictures. To no surprise the book is the perfect extension of Manger. With a storybook quality that had me hooked from the first mention of childhood food memories. Our environment, living in a small place in a big city couldn't be any more different than the pictorial countryside of Médoc, and all that talk of hunting for cèpes gave me a longing for the countryside. 

In light of such an inspiring read, and with a brand new year upon us, it all got me reflecting on what we do here. What peaks our interest the most when we're deciding what to cook, or how to cook it or what ingredients make the most sense right now. It evolves, like anything, but eating seasonally and mindfully has been integral and important to us. We strive for the things we make here to be accessible, delicious and beautiful. Not too complicated. Food for your family, partner, friends. Putting an ingredient to a use that you hadn't thought of yet. I'm excited for this next year. For us to stay inspired, and hungry, and keep creating in this space together. 

Happy New Year.

Winter Chard + Mushroom Bruschetta
serves 2-4

1/2 ciabatta baguette, sliced lengthwise into 6 sections
8oz mushrooms (oyster & shiitake)
2 cups swiss chard, washed and chopped
6oz fresh ricotta, see our homemade recipe here
2 tbs olive oil, divided
1/2 tbs fresh rosemary
salt, pepper

Preheat oven to 300°. Drizzle baguette slices with 1/2 tbs olive oil and place on a baking sheet. Toast for 5 minutes and set aside. In a large skillet over medium high heat, warm 1/2 tbs oil until shimmering. Sauté mushrooms until golden brown, seasoning with salt and pepper, about 5 minutes. Remove from skillet and set aside. Heat remaining 1 tbs of olive oil and sauté swiss chard, seasoning with salt and pepper until wilted, about 3 minutes. Set aside to cool.

To assemble bruschetta, top baguette with spoonful of ricotta, chard and mushrooms. Season with fresh rosemary and serve.