Grilled Teleme in Chard Leaves
from the California Milk Advisory Board

4 unblemished Swiss chard leaves with no holes (key ingredient)
8 ounces teleme (see note) or mozzarella cheese
Pinch of hot red pepper flakes
½ teaspoon chopped fresh oregano
Four slices country bread, about ½-inch thick and 4 inches long
1 garlic clove, split in half
2 tablespoons olive oil
Salt to taste

You can prepare the bundles ahead of time, but once they are grilled serve right away on crunchy slices of toasted country bread.

Prepare a medium-hot charcoal fire or preheat gas grill.

Carefully cut away the white rib from each chard leaf, but leave each leaf in one piece. Put the leaves in a large bowl. Cover with boiling water and let stand 2 minutes. Drain in a sieve under cold running water. Gently squeeze dry. Lay chard leaves flat on a dishtowel and pat dry.

Put a 2-ounce piece of teleme cheese in the center of each leaf. Sprinkle each piece with a few hot pepper flakes and 1/8 teaspoon oregano. Fold the ends of the chard leaf over the cheese, fold in the sides, then roll to form a neat package.

Grill bread slices on both sides until toasted, then rub one side with a cut clove of garlic. Drizzle the garlic-rubbed side of each slice with 1 teaspoon olive oil.

Brush cheese packages with remaining olive oil and season with salt. Grill over direct heat for 1 minute, then turn and grill on the second side for 1 minute. Set one cheese package on each slice of bread and serve immediately.

Note: Teleme is a mild, creamy cheese with a slightly tangy aftertaste, from California.