Goat Cheese Grape Leaf Bundles With Melissa Recipes

GOAT CHEESE WRAPPED IN VINE LEAVES

Steps:

• Preheat oven to 400 degrees F.
• Overlap 3 grape leaves, vein side facing up, to form a solid circle (see Cook's Note*). Place the goat cheese round in the center of the circle. Use 2 roasted pepper strips to wrap around the cheese. Carefully wrap the leaves snugly around the cheese. Repeat with remaining leaves, cheese and pepper strips.
• Over high heat, cook the leaf bundles in olive oil for 1 minute on 1 side in an oven-safe skillet. Turn the bundles and cook for 1 minute more. Place the pan in the oven for approximately 3 minutes.
• To serve, place vine leaf bundle in the center of a large plate. Open up the leaves and drizzle with olive oil. Serve with crackers or bread.
• Preheat oven to 350 degrees F.
• Place the red peppers on a baking sheet. Roast in the oven on the top rack for 35 to 40 minutes, turning occasionally, or until the skin is blistered and charred. Immediately transfer the hot peppers to a small bowl and cover tightly with plastic wrap. When the peppers are cool enough to handle, peel off the skin and remove the stem and seeds. Cut into 1-inch wide strips.

GOAT CHEESE IN GRAPE LEAVES WITH TOMATO AND OLIVE SALAD

Steps:

• Whisk 1/2 cup oil, thyme, and black pepper in small bowl to blend. Arrange grape leaves, vein side up, on work surface. Dip each cheese round into thyme oil and place in center of 1 grape leaf. Fold sides of leaves over cheese; fold up bottom and continue to roll up, enclosing cheese completely. Arrange wrapped cheeses, seam side down, on platter. Brush lightly with some thyme oil. Cover and chill at least 1 hour. (Can be made 1 day ahead; keep chilled. Cover remaining thyme oil and store at room temperature.)
• Prepare barbecue (medium-high heat). Whisk 1/4 cup extra-virgin olive oil, vinegar, and mustard in small bowl to blend. Season dressing with salt and pepper. Slightly overlap tomato slices on large platter. Drizzle with dressing; sprinkle with half of olives.
• Place wrapped cheese rounds on grill, seam side down. Grill until cheese softens and leaves begin to char, about 2 minutes per side. Arrange cheeses atop tomatoes. Sprinkle with remaining olives.
• Brush bread slices with remaining thyme oil. Grill bread until beginning to brown, turning occasionally, about 5 minutes. Cut toasts diagonally in half. Serve cheese, passing toasts separately.

GOAT CHEESE FILLED GRAPE LEAVES

Steps:

• Mix the goat cheese, herbs, salt, and pepper in a bowl.
• Spread out the grape leaves, in sets of 2 overlapping pairs. Scoop 2 ounces (ice cream scoop works best) of goat cheese mixture, and place in the middle of the pair of grape leaves. Starting with 1 end, fold each side until goat cheese is covered, making a rectangular packet. Repeat with remaining leaves. Place stuffed leaves in a container and cover with extra virgin olive oil.
• Heat a grill.
• Using tongs, place the packets onto the hot grill. When marked, turn over, and mark on the other side. Grill until cheese is soft. When soft, remove from grill.
• Place on a bed of arugula, and tear open the grape leaf. Brush 8 pieces of bread with olive oil, sprinkle with salt and pepper, and grill both sides. Cut in half on a bias and serve with the goat cheese with the grilled bread and marinated olives.

GOAT CHEESE BAKED IN GRAPE LEAVES

Steps:

• Preheat your broiler.
• Remove any stems from the leaves.
• Place one leaf on your workspace, vein side up with the stem end toward you.
• Roll 1/8 of the goat cheese into a log shape, and place it on the end of the leaf nearest you.
• Drizzle with 1/4 teaspoon olive oil, and sprinkle with mint and pepper.
• Roll the leaf around the cheese until it is covered, fold in the sides, and continue to roll the rest of the leaf and place it on a broiler pan, seam side down.
• Continue with the remaining ingredients.
• Brush the rolls with the remaining teaspoon of olive oil, then put under the broiler for 4 to 5 minutes until the leaves start to color and the cheese is very hot.
• Remove from the broiler and serve immediately with lemon wedges for garnish (and to drizzle the juice over the cheese).

GOAT CHEESE IN GRAPE LEAVES

Steps:

• Soak 8 wooden cocktail sticks in cold water for 1/2 hours Rinse the vine leaves under cold running water, then soak in a bowl of cold water for 15 minutes. Rinse again under running water and then repeat one more time. (The repeated rinsing, removes the saltiness of the brine).Pat dry with kitchen paper towel.
• To make the filling: dry-fry the pinenuts over a medium heat for about 5 minutes until they release their aroma and are a light golden brown. Remove from the heat and keep aside.
• Lay the vine leaves out on a flat surface and place a slice of chevre in the centre of one. Spread a little of the pesto on the top of the cheese then sprinkle with a few pine kernels.
• Fold the edges of the vine leaf over the filling and place another leaf on top. Turn the parcel over and fold the ends into the centre in the same way. Secure the outer flaps by threading a cocktail stick through the corners then brush the wraps with olive oil.
• Grill the parcels over the barbecue for 4 minutes, or until the cheese starts to melt and the leaves become a dark brown colour turning the parcels once halfway through grilling.
• Meanwhile, wrap the baguette in foil (or brush it with oil and place it directly on the cooking grate) and warm over direct high heat for 3 minutes, turning every minute.
• To serve: open the parcels, discard the leaves and spread the melted cheese onto crusty baguettes, adding seasoning to taste.

GOAT CHEESE GRILLED IN GRAPE LEAVES

Steps:

• 1. Soak the grape leaves in cold water to cover in a large bowl for 15 minutes, changing the water 2 or 3 times. If using dry sun-dried tomatoes, soak them in hot water to cover for 15 minutes. If using oil-packed dried tomatoes, there is no need to soak them.2. Drain the grape leaves and blot dry with paper towels. Place 8 leaves on your work surface. Drain the tomatoes, blot dry, and cut into thin slivers. Place a piece of cheese in the center of each grape leaf. Sprinkle the slivered tomatoes, pine nuts (if using), thyme, and pepper over the cheese and drizzle with oil. Bring the edges of the grape leaf up around the cheese. Place a second grape leaf on top and bring the edges down so the cheese is entirely covered. Refrigerate the bundles for at least 15 minutes or up to 8 hours (loosely cover with plastic wrap for longer refrigeration).3. Preheat the grill to high.4. When ready to cook, arrange the cheese bundles on the hot grate and grill until the grape leaves brown and the cheese begins to melt, 2 minutes per side, turning once with a spatula. 5. Place the bread slices on the grate and grill until golden brown, 1 to 2 minutes per side. Serve immediately, unwrapping the grape leaves (they are not eaten) and eating the melted cheese with a fork or spread on the toasted bread.Makes 8 bundles serves 4 as an appetizer

GOAT CHEESE GRILLED IN GRAPE LEAVES

Steps:

• 1. Soak the grape leaves in cold water to cover in a large bowl for 15 minutes, changing the water 2 or 3 times. If using dry sun-dried tomatoes, soak them in hot water to cover for 15 minutes. If using oil-packed dried tomatoes, there is no need to soak them.2. Drain the grape leaves and blot dry with paper towels. Place 8 leaves on your work surface. Drain the tomatoes, blot dry, and cut into thin slivers. Place a piece of cheese in the center of each grape leaf. Sprinkle the slivered tomatoes, pine nuts (if using), thyme, and pepper over the cheese and drizzle with oil. Bring the edges of the grape leaf up around the cheese. Place a second grape leaf on top and bring the edges down so the cheese is entirely covered. Refrigerate the bundles for at least 15 minutes or up to 8 hours (loosely cover with plastic wrap for longer refrigeration).3. Preheat the grill to high.4. When ready to cook, arrange the cheese bundles on the hot grate and grill until the grape leaves brown and the cheese begins to melt, 2 minutes per side, turning once with a spatula. 5. Place the bread slices on the grate and grill until golden brown, 1 to 2 minutes per side. Serve immediately, unwrapping the grape leaves (they are not eaten) and eating the melted cheese with a fork or spread on the toasted bread.Makes 8 bundles serves 4 as an appetizer