Chef Lars Kronmark from The Culinary Institute of America prepares a bruschetta on multigrain bread topped with rosemary navy bean puree and garlicky Swiss chard. This is a quick, healthy and flavorful recipe great for any meal of the day! Print Ingredients 1/3 cup Extra-virgin olive oil 3 ea. Garlic clove, thinly sliced ½ tsp. Red pepper flakes 1 Tbsp. Rosemary (or sage), minced 1 12-oz. can Navy beans, rinsed and drained ¼ cup Vegetable stock or water Salt, as needed Ground black pepper, as needed 1 bunch Swiss chard, stems removed, coarsely chopped 6 ea. Multigrain bread slices Number of Servings : 6 Chef Lars Kronmark from The Culinary Institute of America prepares a bruschetta on multigrain bread topped with rosemary navy bean puree and garlicky Swiss chard. This is a quick, healthy and flavorful recipe great for any meal of the day! Directions Heat 1 tablespoon of olive oil in an 8-inch skillet. Add 2/3 of the sliced garlic cloves, the red pepper flakes, and rosemary, and gently cook until aromatic, less than one minute. Add the beans, tossing them in the aromatic olive oil for one more minute. Remove the pan from the heat. Add the bean mixture to a food processor, adding 2 tablespoons of olive oil and the vegetable stock. Purée until smooth, adjusting the seasoning to taste with salt and pepper. Set aside and cool to room temperature. Bring 2 quarts of water with a pinch of salt to a boil, and add the Swiss chard. Simmer the Swiss chard for 1 to 2 minutes, until it is wilted and tender. Rinse the chard in cold water, and pat dry. Heat the remaining olive oil in the skillet, add the Swiss chard, remaining garlic, and salt and pepper to taste. Sauté for 2 to 3 minutes, and set aside. Toast the bread in the oven or under a broiler. Spread the white bean puree on the toasted bread, top with the greens and serve. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.