- Servings: 6
|You Can Bake This In a Skillet or Casserole Dish).|
|Olive Oil, to coat pan|
|2||Medium Sized Shallots, chopped|
|1 bunch||Swiss Chard Deveined & Chopped Into Bite-size Pieces|
|Salt/pepper, to taste|
|2 cans||(14.5 Oz) Diced Tomatoes With Basil, garlic and oregano|
|8 oz||Philadelphia Whipped Cream Cheese With Chives|
|6½ cups||Cubed Black Olive Artisan Bread (about 3/4 of The Loaf),divided|
|5 oz||Shredded Asiago Cheese, divided|
Preheat oven to 375 degrees. In about a 10Â” skillet (with a depth of about 3Â” so you can cook your casserole right in it if you wish) drizzle olive oil, and over medium heat, sautÃ© the shallots until translucent. Add the chopped chard, salt, and pepper to taste and blend cooking over the heat for about 2-3 minutes or until the chard just wilts. Drain about 1/4 cup of the juice from the canned diced tomatoes and then add 1-1/2 cans to the chard/shallots, reserving the remaining 1/2 cup of tomatoes for the topping. Put cream cheese in a bowl and microwave for 30 seconds. Add this to the chard/shallot/tomatoes and blend/mix well. Add 5 cups of the bread cubes and 3 ounces of the shredded asiago and blend all ingredients well. Cover (w/lid) the skillet (or casserole dish) and bake for 20 minutes, then take the lid/cover off and bake another 10 minutes. Topping: Place the remaining bread cubes and asiago in a bowl then drizzle with olive oil (about 2 tbl) and blend. You will also use the remaining chopped tomatoes (1/2 cup).
Remove the skillet from the oven, spread the tomatoes on the top then cover with the bread cubes and asiago mixture. Turn oven to broil and allow the topping to become golden brownÂ…watch carefully! Let the dish Â‘restÂ’ for about 15 minutes before serving.
A word from AllyÂ…I hope thereÂ’s chard in Heaven! I love greensÂ—kale, collards, turnip, broccoli. I also love tomatoes. So, I decided that these two ingredients married to Philadelphia Whipped Chive Cream Cheese had to be Oscar-worthy! The supporting cast is Artisan Kalamata & Morrocan Black Olive bread, shredded asiago cheese, and shallots. All of these flavors reflect my signature style of cooking, which I call Â‘Bohemian BoldÂ’Â—bringing together flavors and foods from around the world and from different ethnicities and making dishes that can walk the red carpet! The Philly Chive Chard & Plum Tomato Casserole does all that and more!