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Escarole Cheese Packets

Author: Letty | @lettyskitchen

Ingredients

  • Escarole leaves
  • Mozzarella cheese , or other soft white cheese
  • Olive oil , as needed
  • 1 (14.5 ounce) can diced tomatoes
  • ΒΌ cup chopped onions
  • 1 clove garlic
  • 3 sun-dried tomatoes ,optional
  • 1 tablespoon balsamic vinegar

Instructions

  • Blanch large, fairly flat escarole leaves in boiling salted water, just until wilted, about 3 seconds. Gently tap the heavy bases to flatten and soften fibers.
  • Wrap, eggroll-style, around soft white cheese, such as fresh mozzarella. Brush with oil.
  • Pre-heat the grill.
  • In a blender, puree the diced tomatoes with the onions and garlic, and sun-dried tomatoes, if using.
  • Heat about a tablespoon of olive oil in a skillet. Pour the tomato puree into the oil and cook and stir for about 3 minutes. Season with the balsamic vinegar and salt to taste. Set aside.
  • Grill the escarole cheese packets jut to warm them and melt the cheese a bit.
  • Serve with the tomato sauce.