Instructions: Remove stalks from silverbeet and cut into 1/2-inch pieces. Cut leaves into 2-inch pieces. Saute chopped silverbeet stalks and 2 cloves garlic in skillet sprayed with nonstick cooking spray over medium heat 1 minute. Add water, reduce heat and simmer, covered, until tender, about 10 minutes. Stir in chopped silverbeet leaves and cook over high heat until wilted, 1 to 2 minutes.

Reduce heat, cover and simmer 10 more minutes. Remove from heat and stir in dill. Season to taste with salt and pepper. Set aside. Puree cottage cheese in blender or food processor until smooth. Stir in salt to taste. Melt butter in small skillet over medium-low heat. Add remaining 2 cloves garlic and saute, stirring, until tender but not browned, about 1 minute. Stir in bread crumbs to coat with garlic and butter and cook, stirring, until browned, 1 to 2 minutes. Spread about 1 teaspoon pureed cottage cheese on each slice of toasted bread. Top with about 1 tablespoon silverbeet, then sprinkle with toasted bread crumbs.

Yields 24 bruschetta.

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