Stuff each of these little bundles with a slice of goat cheese and a spoonful of chopped sun dried tomatoes, a mixture of dried tomatoes and olives or some chopped jarred roasted red peppers. Season each with some finely chopped fresh oregano or thyme leaves. For other cheeses, we suggest ricotta salata, Humbolt fog or a creamy cow's milk blue cheese.
Serves 4 to 6
Salt
12 small or 6 large Swiss chard leaves, washed, long stems trimmed
11 ounces (one log) chilled fresh goat cheese
Freshly ground black pepper
Finely chopped fresh oregano or thyme leaves (optional)
1/2 cup chopped dried tomatoes or other dried tomato mixture (see headnote)
Extra virgin olive oil
Half-fill a shallow pan or sauté pan with water and bring to a boil. Add a pinch of salt. Blanch the chard leaves, one at a time if they're large, just until limp, about 1 minute. Remove from the water with a slotted spoon and place on a towel-lined tray. Repeat with the remaining leaves.
When the leaves are cool enough to handle, place them rib-side up on a work surface. Cut along either side of the ribs and discard. Overlap the two sections of each leaf to make a solid surface. If the leaves are extra large halve them across the center rib to make two.
Place a piece of the cheese in the center of a leaf or section of a leaf. Top with a grinding of black pepper, a pinch of fresh herb, if using, and a teaspoonful of dried tomato or desired filling. Fold the leaf around the cheese to make a square package or bundle and place seam side down. Brush generously with olive oil. Repeat with remaining leaves. (Bundles can be prepared up to this step one day ahead and grilled just before serving.)
Preheat a grill or a stovetop grill pan. Grill the bundles about 5 minutes per side or until browned. Serve warm.