RAINBOW SWISS CHARD IS ONE OF THE MOST BEAUTIFUL VEGetables to grow in your garden, chock-full of great vitamins and minerals. This recipe works well with other cheeses, too, like Monterey Jack, Gouda, or even cheddar.
MAKES 8 SERVINGS
8 large chard leaves, stem end trimmed
8 ounces goat cheese
8 teaspoons walnut pieces, toasted
8 thin slices prosciutto
Kosher salt and freshly ground black pepper to taste
Balsamic vinegar for drizzling
Lay the leaves on your work counter, ribbed side up. On each leaf, place 1 ounce of goat cheese topped with 1 teaspoon of toasted walnuts. Fold the stem end up over the cheese. Then fold the sides of the leaves towards the middle. Continue to roll the packet up like a burrito. Wrap with prosciutto and secure with toothpicks. The leaf packets can be done a day ahead before grilling.
Prepare a hot fire in your grill.
Place the chard packets on the hot fire. Grill for about 4 to 6 minutes per side, until browned with good grill marks.
Place the chard packets on a platter and season with salt and pepper and drizzle with balsamic vinegar. Serve immediately.