- ¼ cup olive oil
- 2 cups thinly sliced rainbow chard stems
- ½ cup minced onion
- 1 teaspoon thyme leaves
- 16¼-slices of French bread
- Sea salt
Heat oil in a large skillet over low heat. Add chard stems and onions. Cook over low heat, very slowly until the stems are soft, stirring them every 10 minutes. Once they are soft, stir in thyme leaves and let the mixture sit off the heat for 10 minutes.
Brush a bit of the oil in the chard pan onto each slice of bread. Use a broiler or a toaster oven to toast the bread to golden brown. Place a tablespoon of the chard mixture onto each crostini. Sprinkle each with salt and serve warm.