A few summers ago my favorite farmer at the market handed me a few bunches of chard, which I washed and sauteed with a lot of garlic then tossed with linguine and fresh ricotta. It quickly become a staple. The flavors were so good I started to play with other ways to serve it. First there was a frittata and later this bruschetta, which I now make interchangeably with the chard. It's great as an appetizer, lunch or light dinner.

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