Food & Cooking Recipes Appetizers Swiss Chard Bundles With Sun Dried Tomato and Ricotta Filling 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 24, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 This inventive appetizer has comfort food appeal with creamy ricotta and warm pine nuts used as a filling for folded Swiss chard leaves that serve as edible holders. Ingredients 1 ½ ounces sun-dried tomatoes ½ cup pine nuts, toasted 2 large bunches Swiss chard ¼ cup extra-virgin olive oil, plus more for drizzling and brushing 1 large yellow onion, finely chopped Coarse salt and freshly ground pepper 2 cups whole-milk ricotta cheese Directions Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 cup packed). Set aside. Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside. Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 cups). Set aside. In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool. Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine. Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 cup of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling. Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately. Rate it Print