Braised Red Chard and Goat Cheese Crostini

Preheat oven to 400 degrees F.

Clean chard well and pat to dry. Trim woody ends off the red chard. Cut remaining leaves into thin strips about 1 inch thick.

Heat oil in a large pot over medium heat. Thinly slice onion. Add to oil and saute for 4-5 minutes until soft. Mince garlic and add to onion, saute for another 2 minutes.

Add chard in batches, stirring until wilted slightly. Add wine and vinegar, thyme and a bit of salt and pepper. Cover pot with a lid and let simmer over medium heat for 15 minutes.

Meanwhile, slice baguette on a strong diagonal. Toast in the hot oven for 6-8 minutes until browned.

Remove bread and arrange on a platter. Smear each slice with a bit of goat cheese.

When chard is done, taste for seasoning and add more salt and pepper if necessary. Top each goat cheese covered bread slice with a bit of chard.

Serve immediately or at room temperature.