Goat Cheese Grilled In Grape Leaves Recipes

GOAT CHEESE IN GRAPE LEAVES

Steps:

• Rinse grape leaves in cold water, lay flat on paper towels and allow to drain. Then pat dry.
• Arrange prepared leaves on the work surface and place 1 cheese round in the center of each leaf.
• Sprinkle cheese rounds with 1-2 tablespoons of olive oil and top with sage and plenty of pepper, then wrap with grape leaves into parcels by folding the sides of the leaves inwards. Arrange the stuffed grape leaves seam-side down on plates so that they do not open.

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 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 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

GRAPE LEAVES STUFFED WITH GOAT CHEESE & FIGS

Steps:

• Puree figs with cream or [cream cheese with a little milk] in food processor.
• Transfer to a mixing bowl and whisk in egg and cheese.
• Fold in raisins, pine nuts and cheese.
• Wrap a tablespoon of filling in grape leaves.
• Place in 350 degree oven on a lightly oiled pan and bake until warm, about 15 minutes.

GOAT CHEESE STUFFED GRAPE LEAVES

Steps:

• Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.
• Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes.
• Stir in the rice.
• Remove the pan from the heat and stir in the dill.
• Set aside to cool to room temperature, then refrigerate.
• Meanwhile drain the grape leaves and carefully pull them apart. Put them into a bowl of cold water. Let them soak until you are ready to roll.
• Heat the oven to 350°F.
• Place a grape leaves on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Along with a thin slice of goat cheese.
• Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar.
• Repeat with the remaining rice mixture.
• Place the rolled grape leaves into a casserole dish.
• When all the mixture or cheese is used, cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock.
• Cover and bake for 45 minutes.
• Let cool to room temperature and refrigerate.
• Serve well chilled.