This fabulous, simple-enough-for-a-Wednesday dish uses three staples: tomatoes, mozzarella, and a baguette.

Serves 4


  • Olive oil
  • Crushed red pepper flakes
  • 1 bunch Swiss chard, thinly sliced
  • Salt
  • Pepper
  • 1 clove of garlic, halved
  • 3/4 pound tomatoes, sliced
  • 6 ounces mozzarella, sliced
  • Baguette


Active time: 20 minutes
Total time: 35 minutes

Preheat oven to 375°. In a large ovenproof skillet, heat 2 Tbsp. olive oil over medium-high heat. Add a pinch of crushed red pepper flakes and 1 bunch Swiss chard, thinly sliced; cook, stirring, until wilted, 2 minutes. Season with salt and pepper; transfer to a plate. Slice baguette into 14 1/4"-thick slices and rub with garlic; arrange half the bread slices in skillet. Top with sliced tomatoes and season with salt and pepper. Layer chard, sliced mozzarella, and remaining bread slices; drizzle with olive oil. Bake until tomatoes are very soft, about 15 minutes. Let rest, then cut into wedges.

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