A tasty summer treat!
- 12 large leaves of Swiss chard
- 1/2 lb. smoked mozzarella (or equivalent fresh mozzarella or goat cheese), cut into 1/4 inch cubes
- 3/4 cup dried fruit, such as apricots, raisins, or dates, cut into 1/4 inch cubes
- 3 tablespoons crushed walnuts or toasted pine nuts
- toothpicks (or kabob skewers)
Cut off the part of the chard stem that goes past the leaf (save these to include later in a stir fry or quiche). Create a little row of cheese about an inch up from the widest part of the leaf. Add dried fruit and some nuts to the row, which should now be about an inch or an inch and a half wide. Carefully roll the chard up and spear through with a toothpick to keep it closed. Sear both accessible sides in an olive-oil coated pan on the stove, or brush with olive oil and cook on the grill – 2-3 minutes on each side, or until the cheese has begun to soften and the stems seem tender.
Have fun with this idea and try your own variations on the filling!