Porketta & Chard Bruschetta

Pile our succulent Porketta high on crisp garlicky bread, and top it off with warm sautéed greens and a squeeze of fresh lemon juice for a gourmet appetizer that comes together effortlessly. 



  1. Add 1 Tbsp. salt to a large pot of water and bring to a boil.
  2. Cut the stems off of the chard at the base of the leaves. (If the stems are tough, remove them)
  3. Thoroughly wash the chard leaves.
  4. Boil the chard for exactly 3 minutes.
  5. Drain immediately (do not squeeze out the liquid).
  6. Heat 3 Tbsp. olive oil in a 12 inch sauté pan.
  7. Add the sliced garlic and cook over medium heat for 30 seconds.
  8. Add the chard and sauté for 3 minutes, tossing frequently.
  9. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper.
  10. Meanwhile, toast 8 slices of bread until nicely browned.
  11. Rub the tops of the toasted bread with the halved garlic.
  12. Top each slice of bread with porketta.
  13. Distribute the chard among the toast slices using tongs.
  14. Sprinkle with lemon zest, a squeeze of lemon juice, shaved parmesan, and fleur de sel.
  15. Drizzle the bruschetta with remaining olive oil.
  16. Serve warm.

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