Cut off the thick white stems of the chard and discard.

Blanch the Swiss chard in boiling water for 45 seconds and immediately refresh the leaves with ice cold water. Dry the leaves with paper towels.

If the chard leaves are very large cut them in half to create an approximate 4-inch square.

Place a leaf on a flat surface and top with a piece of prosciutto. The prosciutto must be trimmed so that it does not extend beyond the dimensions of the Swiss chard square.

Cover the prosciutto with 2 basil leaves and then place a nugget of mozzarella in the center of the packet. The cheese nuggets should be roughly 1½ inch square in size, or at any rate not so large that they can't be totally enclosed by the Swiss chard.

Drizzle a bit of olive oil over the mozzarella and then grind fresh pepper on top.

Wrap the cheese in the blanched leaf by pulling the side edges into the center and then folding the top and bottom of the leaf over the mozzarella. The cheese should not be visible.

Repeat with the remaining 11 Swiss chard leaves.

Heat your barbecue grill to its highest intensity. Brush the mozzarella bundles with olive oil before grilling. Grill 1½ minutes on each side and serve immediately, 2 per portion.