Instructions: Heat 1 tablespoon of the olive oil in a Dutch oven over medium-low heat.

Add half of the chopped garlic, and saute it, stirring it constantly until it is soft and fragrant. Add the tomatoes, and stir the ingredients well.

Simmer the tomatoes, stirring them often, for 15 minutes. Season the tomatoes with salt and pepper.

While the tomatoes are cooking, prepare the silverbeet. Heat 1 tablespoon of the olive oil in a Dutch oven over medium heat, Add the remaining chopped garlic, and saute it, stirring constantly, until it is soft and fragrant.

Add the silverbeet stems, and saute them, stirring them constantly for 3 minutes. Add the silverbeet leaves, and saute them, stirring often, for 2 minutes. Cover the pot, and steam the silverbeet until it is tender, approximately 5 minutes. Season the silverbeet with salt and pepper.

Brush the bread slices with olive oil, and run them with the two whole cloves of garlic. Broil or grill the bread until it is golden. Remove the slices, and spread them lightly with the goat cheese. Tops the bread with, first, the tomatoes and then the silverbeet.

Yield: 4 main-course servings

Vincent Connelly, Pregnancy Cookbook with Hope Ricciotti)

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