Grape Leaves Stuffed With Goat Cheese Figs Recipes

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.

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.

GRILLED GRAPE LEAF-WRAPPED GOAT CHEESE

Steps:

• Preheat a grill to medium high. Wrap the grape leaves around the cheese to cover it completely; tie with kitchen twine.
• Brush the wrapped cheese with olive oil and grill, turning once, until the leaves begin to char and the cheese is soft, 5 to 8 minutes.
• Meanwhile, mix 1/4 cup olive oil, the rosemary, red pepper flakes and salt to taste in a bowl. Transfer the warm cheese to a serving plate, pour the oil on top and remove the twine. Serve with bread.

FIGS STUFFED WITH GOAT CHEESE

Steps:

• Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
• Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.

GRAPE LEAVES STUFFED WITH GOAT CHEESE AND COUSCOUS

Steps:

• Rinse and separate grape leaves. Place in a large roasting pan and cover with boiling water. Let sit until water has cooled somewhat. Rinse in cold water and drain. Pat each leaf dry, clip off stem, and layer between paper towels. Set aside.
• In a small saucepan, combine couscous, 1/3 cup boiling water, and cumin. Season with salt and pepper. Cover and let stand until couscous is soft and fluffy when stirred with a fork, about 5 minutes.
• Transfer couscous to a medium bowl and add tomato, parsley, 1 tablespoon oil, and lemon juice. Toss together and add salt and pepper; the couscous should be slightly overseasoned.
• Lay out 10 grape leaves at a time on a clean work surface. Place a goat-cheese disk 1 inch from each stem end. Mound a heaping teaspoon of couscous over goat cheese. Fold stem end over filling, then fold sides of leaf over. Dab edges with olive oil to help seal. Fold top of leaf over folded sides and dab with oil again. Place on a plate, folded side down, layered between waxed paper. (Leaves can be prepared up to this point in advance and stored, refrigerated, overnight.)
• Heat grill or nonstick pan. Brush stuffed leaves with olive oil and place on grill or pan smooth side down. Grill or saute until browned, about 2 minutes. Turn carefully and continue cooking until cheese is soft and filling is heated through, about 2 minutes more. Serve immediately.

MY OWN FAMOUS STUFFED GRAPE LEAVES

Steps:

• In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
• Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
• Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

GRAPE LEAVES STUFFED WITH GOAT CHEESE

Steps:

• Preheat oven to 350F.
• Cream together cheese, chives, egg and pepper to taste.
• Wash grape leaves and pat dry.
• Remove stems.
• Working with one leaf at a time, place 1 rounded T of the cheese mixture at stem end of each leaf.
• Roll up tightly, tucking ends in to form a cigar shape.
• Place rolls, open end down, on a greased baking sheet.
• Brush generously with olive oil.
• Bake for 10 minutes.
• Serve hot or tepid.