Chard Wrapped Grilled Mozzarella with Kalamata Olives

Directions

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.