Chanterelle and Arugula Bruschetta

1          ea.       Baguette

A few cloves of garlic

1          #          Chanterelle mushrooms, brushed clean

¼         #          Whole butter

¼         C.        Finely minced shallots

2-3      Tbs      Chopped fresh thyme

1          #          Arugula

1          #          Local fresh goat cheese

Salt and pepper

1)    Slice bread on a bias.  Rub each with garlic, and lightly oil with olive oil.  Toast in oven.

2)    Place a large skillet over medium-high heat.  Place chanterelles in pan and add a dollop of whole butter and shallots. Season with salt and pepper.  Allow shallots to cook and chanterelles to sear.

3)    When chanterelles are cooked, toss in thyme and arugula.  Allow arugula to barely wilt.  Taste and adjust seasonings.

4)    Spread goat cheese on crostinis.  Place a spoonful of chanterelle-arugula mixture atop each.

Corn and Chard Bruschetta

1          ea.       Baguette

A few cloves of garlic

3          ears    Corn, grilled and cut off the cob

2          ea.       Red bell peppers, roasted, peeled, and julienned

Dash of very nice extra virgin olive oil

1          #          Swiss chard, leaved pulled off stems, stems finely sliced

¼         C.        Olive oil

2          clove   Garlic, shaved thinly

2          C.        Ricotta

½         C.        Finely shaved Pecorino Romano

Salt and pepper

1)    Slice bread on a bias.  Rub each with garlic, and lightly oil with olive oil.  Toast in oven.  Reserve room temperature.

2)    Place corn and peppers in a small bowl.  Dress with a splash of nice extra virgin olive oil and some lemon juice.  Season to taste with salt and pepper and reserve room temp.

3)    Heat a skillet on medium-high heat.  Add olive oil and garlic.  When garlic becomes white, add chard and sauté until just wilted.  Adjust seasonings with salt and pepper.

4)    Smear bread with a dab of ricotta.  Top with a spoonful of chard, top with a spoonful of pepper-corn mix.

5)    Sprinkle with Pecorino Romano.