Baked Tomato, Goat Cheese and Swiss Chard Dip
1 bunch of Swiss Chard (about 7 oz) leaves halved then sliced into 1/2 inch ribbons
2 garlic cloves, sliced
1 T olive oil
1/8 t chili flakes (or to taste)
1 - 14.5 oz can of diced tomatoes
1 - 4 oz log of goat cheese
1/4 C shredded parmesan
Warm olive oil in a large sauté pan over medium heat. Add garlic and cook for 30 seconds. Add swiss chard and chili flakes, tossing with garlic. Cook for 2 minutes, just until wilted.
Add the can of tomatoes to the chard mixture and combine.
Place the cheese log in a 2 quart . Top with tomato and chard mixture. Bake at 375 degrees for 25-30 minutes.
Top with parmesan and broil until, browned a bit, about 8-10 minutes. Delicious served with pita chips or tortilla chips!