The Fancy Ham and Cheese: Sauteed Swiss Chard with Prosciutto and Gruyère

Something about this earthy, hearty combination with the pop of parsley makes this crostini the perfect snack—or for a summer party to really knock your guests' socks off.

Makes six crostini
1 bunch Swiss chard, chopped into 1/4-inch wide pieces
1 garlic clove, minced
6 slices of prosciutto
6 thin slices of Gruyère
1 tablespoon parsley leaves
Olive oil
Salt and pepper

Preheat your oven to 350 degrees. Drizzle the bread with olive oil and put on a baking sheet. Bake for 10 minutes on the center rack, flip, and bake for another five minutes or until the bread is crisp and toasted. In a sauce pan over a medium flame, add about two tablespoons of olive oil and add the Swiss chard with a large pinch of salt and pepper. Saute for about two minutes, or until just wilted, and add the garlic, cooking for a few minutes more. Pile the Swiss chard onto the crostini and add the slice of prosciutto and cheese. Top with a few parsley leaves.

Wine pairing: 2010 Lioco Indica Rosé, $17.
Rosé is fantastic with cured meats and cheeses, and will stand up to the saltiness of both the prosciutto and Gruyère.