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          lb          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.