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Posted on Fri, May 13, 2011 : 4:17 a.m.

Grilled Swiss Chard and Smoked Mozzarella Bundles

By Peggy Lampman


Grilled Swiss Chard and Smoked Mozzarella Bundles

Peggy Lampman | Contributor

Peggy Lampman's Friday dinnerFeed

There are only three ingredients it this off-the-chart delicious appetizer but there is a bit of technique involved. They are a bit fussy but if you enjoy wrapping presents, you will have no trouble making them.

I've made these several times in the past for appetizers, but tonight my hubbie and I are going to eat the entire recipe (with some chewy bread) for dinner.


Place cheese piece on center of each trimmed, blanched leaf before bundling.

I've never tried the recipe using anything other than chard — it holds up to the heat of the flame — but I'm thinking a smooth leaf Tuscan kale may work as well. I love smoked mozzarella; it seems to have the perfect gooey texture when grilled, but I'd imagine other cheeses, halloumi for instance, would be delicious too.

Yield: 12 bundles
Time: 40 minutes


12 large ruby or rainbow Swiss chard leaves
3/4 pound smoked mozzerella, trimmed to 12, 1 & 1/2x1x1/4-inch pieces Extra virgin olive oil for brushing and drizzling


1. Bring a large pot of salted water to a boil; have a large bowl of ice-water nearby.
2. Plunge chard, 1-2 leaves at a time, into the boiling water and cook until just wilted, about 10 seconds. Using tongs, carefully remove from water and place in ice water. Remove from ice water and drain on paper towels. Repeat steps with remaining leaves.
3. Prepare a gas or charcoal grill to medium heat.
4. Place chard leaves face down, flat side up. Cut the chard to a 7-inch length from the tip. Cut out 2-inches from the bottom thickest part of stalk, halfway up leaf. Place mozzerella pieces on the center of each stem; drizzle with extra virgin olive oil and season with freshly ground pepper.
5. Fold tip side down then tightly fold each side around the cheese, wrapping the cheese into a bundle. 6. Grill 3-5 minutes on each side or until lightly charred and heated through. Serve immediately.

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Peggy Lampman

Wed, May 18, 2011 : 12:20 a.m.

Dawn: I've only grilled this but I'm thinking you couldn't fail with a sauté pan and bit of olive oil. They are scrumptious. Peggy


Tue, May 17, 2011 : 5:33 p.m.

Hmm, what do you think about non-grill options -- broil, saute, grilltop pan? I can't wait to try this.