by SippitySup
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Expand4 large, whole, outside leaves of swiss chard Ask a question about this ingredient
8 pieces of mozzarella sliced into 2-inch wide triangles, 1/2-inch thick Ask a question about this ingredient
8 kalamata olives, pitted and halved lengthwise Ask a question about this ingredient
8 pinches dried oregano Ask a question about this ingredient
8 pinches red pepper flakes Ask a question about this ingredient
salt, as needed Ask a question about this ingredient
olive oil, as needed Ask a question about this ingredient
4 slices rustic italian bread about 1/2-inch thick Ask a question about this ingredient
Lay the chard leaves out in front of you. Using the tip of a sharp knife cut on either side of the center vein of all 4 leaves. Discard veins. You should have 8 segments of chard leaves approximately 8"x3".
Ask a question about this stepPut the leaves in a large heat-proof bowl and cover them with boiling water. Let the leaves sit about 3 minutes then drain and dry them with paper towels. Take care to keep them intact.
Ask a question about this stepLay a leaf out flat on the surface in front of you, shiny side down. Place a slice of cheese at the wider end of the leaf. Top that with two halves of kalamata olives, a pinch of oregano, a pinch of red pepper flakes and a few grains of salt.
Ask a question about this stepThe next step is just like folding a flag. Fold the leaf over the cheese creating and angle which becomes one side of a triangle. Alternate this fold left and right creating a tight little triangular bundle. Brush the triangle with olive oil on both sides and sprinkle it with a bit more salt. Repeat with the remaining leaves and cheese.
Ask a question about this stepThe triangles may be made ahead several hours and kept covered in the refrigerator. Bring them to room temperature before continuing.
Ask a question about this stepTo grill: Place the triangles, seam side down, on an outdoor grill over indirect heat. Cook uncovered about 6 minutes, turning once. Make sure the cheese is completely melted by pressing on each one gently with your finger.
Ask a question about this stepWhile the triangles cook, lightly brush the bread slices with olive oil on both sides. Give one side a light sprinkle of salt. Place them on the grill and toast them on both sides directly over the coals (no flame). Remove them from the grill and cut them in half on an angle.
Ask a question about this stepTo serve: Top each piece of toast with a grilled mozzarella triangle. Serve immediately with a drizzle of olive oil.
Ask a question about this stepI have since made these again myself, only this time I served it with garlicky tomato relish. Mozzarella is so food friendly that all these additions work perfectly. GREG
Very creative....simple and great for grilling...and I like the make ahead part.
Wow! I always forget there are messages on this site! I am pleased with the early approval. But the proof is in the puddin' or in this case the oozy melted mozzarella! So I'll hope you will try this recipe! Here's a bit more info on this recipe from my blog. GREG http://www.sippitysup.com/chard-wrapped-grilled-mozzarella-impressive-indeed
This looks amazing.
I like this idea. I'm going to try it tomorrow!
Looks great! We are definitely going to try this one soon.
I love this! These packets look very versatile and delicious.
These look awesome!
Dan is the founder of Kitchen Options
Wow! I made these tonight and they were GREAT! The only change I made was I added some roasted pepper inside the packet. Thanks so much for posting!