Ingredients
3 1/3oz Mozzarella Fresca Ciliegine
Dried Herbs and Spices, such as: Thyme, Oregano, Basil,
Dill, Curry Powder, Hungarian Paprika, Chili Powder, etc
Swiss Chard                                                                                                           
Italian Long Loaf
Olive Oil
Sea or Kosher Salt

Method:
Preheat oven 425°.
For Crostini: Slice Loaf into medallions, approximately ¼ inches thick. Lay out bread slices on a cookie sheet and with a pastry brush, brush both sides of each slice with olive oil and sprinkle one side with sea salt.  Toast slices until they are golden brown. Cool and set aside.
For the Chard: Remove stems from leaves and discard. Cut leaves in half and in heavily salted, boiling water, submerge chard for 10 seconds, remove from water and shock in an ice-water bath. Once cooled, remove from ice bath and squeeze out excess water. Set aside.
For the cheese: place a small amount of the different herbs and spices you want to use in separate small little dishes. Roll each ball of cheese you want to use in the herb/spice and set aside.
To plate: place a small amount of chard in the middle of a bowl and arrange 3 different flavor balls on the chard. Place crostinis around cheese and serve. Also nice to have small cruets of aged Balsamic Vinegar and Extra Virgin Olive Oil on the table as a condiment.