Cut the bread in half. Save one half for another use. Place the other half, cut side down, on a cutting board. Slice crosswise a bit more than ½-inch thick—you should get 8 slices, plus a couple of end pieces. Choose 6 of the largest slices. (see notes)

Strip the chard leaves from their stems. (see note)

Chop the leaves into pieces about 1 ½-inch square.

Place the chard leaves in a large non-stick skillet, over medium flame. Add the minced raw garlic and about ¼ cup of water. Season with a couple pinches of salt.

Cover the skillet (I use a pizza pan or my pizza stone), and cook 5 minutes, until the chard wilts. Remove the cover. Continue to cook, stirring occasionally, until the moisture evaporates from the pan and the chard becomes very tender. Splash in the honey wine vinegar, cook another minute. Season to taste with salt.

Lightly toast the bread slices. Spread each slice with one clove of roasted garlic.

Divide the wilted chard into 6 portions. Using your fingers, spread it around on the toasts.

Heat the broiler. Slice the cheese into thin strips and arrange on top of the chard. Broil until the cheese melts and bubbles, about 5 minutes.

Serve with a generous grind of black pepper.