Garlic Bread with Bacon, Greens & Provolone

Preheat oven to 400 degrees F.

Cook the bacon (sliced or whole, your choice) in a large skillet over medium heat until crispy, 10-12 minutes. Meanwhile, start on the bread.

To prepare the bread, slice the entire baguette in half lengthwise and lay it on a large cookie sheet, cut-side up. Drizzle olive oil over the bread and bake for about 5 minutes until it just begins to crisp up on the edges and turn golden brown. (It’ll go back in the oven later, so you don’t want it too crispy right now.) Remove from the oven. While the bread is still hot, carefully rub the insides of the halved garlic clove over the toasty bread. It won’t look like anything is happening, but the garlic is going in there, trust me. Set aside until the filling is ready.

When the bacon is finished, remove it from the pan with a slotted spoon and set aside. Remove all but about 2 Tablespoons of the bacon fat from the pan and return the pan to medium heat, and add the onion. Cook for about 10 minutes, then add the chopped chard stems. Cook another 10-12 minutes or until the onions turn golden brown and caramelized. Reduce heat if the onions begin to get too dark too fast. Add the 2 cloves of sliced garlic to the pan and cook for another minute or so. Then add the chopped chard leaves. Cook for about 5 minutes or until wilted and tender. Stir in balsamic vinegar, the reserved bacon, and add salt and pepper to taste. Remove from heat and let it cool off for a couple of minutes.

Spoon filling evenly onto “garlicked” baguette halves. Cut provolone slices in half and distribute evenly over the filling. Return the bread to the oven and bake for another 5 minutes or so until the bread has toasted and the cheese is melted. Remove from the oven and allow to cool before slicing into 3-4 inch pieces.

Makes about 12-15 appetizers or dinner for 4 with a green salad.

Nat’s Notes:
1. You could substitute another type of greens, but discard the stems if you do.