Make Ahead

Chard Wrapped Grilled Mozzarella with Kalamata Olives

June 14, 2010
0 Ratings
  • Makes 8
Author Notes

This is perfect for a BBQ because the bundles can be made ahead and quickly grilled right before the main action starts, because you gotta serve the hungry masses something while you fuss over the perfect steak. —Sippity Sup (Greg Henry)

What You'll Need
  • 4 large, whole, outside leaves of swiss chard
  • 8 pieces of mozzarella sliced into 2-inch wide triangles, 1/2-inch thick
  • 8 kalamata olives, pitted and halved lengthwise
  • 8 pinches dried oregano
  • 8 pinches red pepper flakes
  • salt, as needed
  • olive oil, as needed
  • 4 slices rustic italian bread about 1/2-inch thick
  1. 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".
  2. Put 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.
  3. Lay 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.
  4. The 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.
  5. The triangles may be made ahead several hours and kept covered in the refrigerator. Bring them to room temperature before continuing.
  6. To 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.
  7. While 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.
  8. To serve: Top each piece of toast with a grilled mozzarella triangle. Serve immediately with a drizzle of olive oil.

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • dymnyno
  • Sippity Sup (Greg Henry)
    Sippity Sup (Greg Henry)
  • lastnightsdinner
  • TasteFood

13 Reviews

Lex N. February 28, 2014
Absolutely amazing taste and simple to make! I pan fried them and they still turned out great. This recipe really allows are a lot of variation because of the mozzarella.
TheWimpyVegetarian June 20, 2010
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!
Sippity S. June 21, 2010
I 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
dymnyno June 19, 2010
Very creative....simple and great for grilling...and I like the make ahead part.
Sippity S. June 18, 2010
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
lastnightsdinner June 18, 2010
This looks amazing.
TasteFood June 18, 2010
What a great recipe - it sounds like an Italian Dolma!
eatenfresh June 15, 2010
I like this idea. I'm going to try it tomorrow!
Jennifer A. June 15, 2010
Looks great! We are definitely going to try this one soon.
lapadia June 15, 2010
Make them ahead...I like this idea!
drbabs June 15, 2010
What a creative recipe!
monkeymom June 15, 2010
I love this! These packets look very versatile and delicious.

Loves F. June 14, 2010
These look awesome!