A little antipasto packet of cheese wrapped in Swiss chard. This recipe uses mozzarella/scamorza, but any soft cow, sheep or goat cheese could be used.
- large leaves of green or ruby Swiss chard
- sundried tomatoes, chopped
- olivada (black olive paste)
- S & P
- optional, hot pepper flakes/herbs
Blanch the leaves in a large pot of boiling salted water until wilted. Cool in ice water then drain and towel dry.
Cut the cheese into 1/4 inch slices.
Place the Swiss chard leaf face down on a work surface. Cut out the thick stalk to about halfway up the leaf (save stalks for another use). In the center of the leaf place a slice of cheese and top with a half teaspoon of chopped sun-dried tomatoes, add another slice of cheese and layer with a half teaspoon of black olive paste, and top with a final slice of cheese. Fold the bottom part of the leaf over the filling, then fold in the side; fold down the top to totally enclose the contents. Brush both sides with OO and place on the grill. Grill for about 1-2 minutes (medium-low heat) on each side, until lightly charred and heated through. Serve hot.