Preheat oven to broil.

Lay out the bread slices on a baking sheet in a single layer. Drizzle with 2 tablespoons olive oil. Toast the bread under the broiler for a few minutes on each side, keeping close watch on it so it doesn't burn, or until golden brown around the edges. Remove from oven and immediately rub the toasted bread with the peeled garlic cloves. Set to the side.

Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and throw in the chopped onions and minced garlic. Season with a pinch of salt, pepper and red pepper flakes. Sauté for a few minutes to soften. Add the diced chorizo and cook, stirring occasionally, until the chorizo has crisped. Add the chopped swiss and red chard to the skillet, cooking until the greens have wilted down completely. Season with a pinch of salt and pepper and a few grinds of freshly grated nutmeg. Add in the white wine and allow to cook down and reduce almost completely. Finely, add the white beans. Cook until the beans have warmed through.

When ready to serve, pile on the cooked white bean, chorizo and chard mixture, on top of the toasted garlic bread from earlier. Add a few peels of Manchego cheese at the end, on top of each bruschetta. Filling can be made a day in advance and stored in the fridge. Reheat before serving. Enjoy!