GRILLED FETA WRAPPED IN GRAPE LEAVES
This appetizer is the perfect marriage of simplicity and flavor. The wrapped feta comes together so easily, and quickly, and couldn't be more flavorful or impressive to present. The charred, crispy grape leaves are the perfect foil for the warm and tender feta.
Provided by Food Network Kitchen
Categories appetizer
Time 1h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the olive oil, lemon zest, garlic, za'atar and Aleppo pepper in a shallow bowl or small baking dish. Add the feta and spoon the oil over the top. Set aside to marinate 1 hour.
- While the cheese marinates, place the grape leaves in a bowl of room-temperature water and let soak.
- Line a small baking sheet with paper towels. Drain the grape leaves and lay in a single layer on the towels; pat very dry. On a clean surface, overlap the grape leaves slightly to form a square. Place the block of feta in the center (reserve the flavored oil), then fold the grape leaves to cover the cheese like a present.
- Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Toast the pita over direct heat, 1 to 2 minutes per side. Brush the outside of the wrapped feta with some of the reserved oil and place on the cooler side of the grill (indirect heat). Cook until the grape leaves are crisp and slightly charred, 4 to 5 minutes. Flip and move to direct heat; grill until lightly charred on the second side and the cheese is warmed through, about 3 more minutes. Transfer to a board or platter and serve with the pita, olives, walnuts and/or apricots, plus any remaining flavored oil.
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.
GOAT CHEESE IN GRAPE LEAVES WITH TOMATO AND OLIVE SALAD
Provided by Cindy Pawlcyn
Categories Cheese Olive Tomato Appetizer No-Cook Vegetarian Goat Cheese Summer Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 appetizer servings
Number Of Ingredients 11
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 GRAPE LEAF BUNDLES WITH MELISSA
Primo Restaurant in Rockland, Maine, is known for its delicious Mediterranean fare, and these flavorful bundles, created by chef and owner Melissa Kelly, are no exception. Served warm atop mixed greens, they make a delightful lunch entree or dinner first course.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- In a small bowl, combine thyme, rosemary, lavender, and savory. Fan out 3 grape leaves on your work surface, vein side up, joining them at their stem ends. Using an ice-cream scoop, place 4 ounces goat cheese in the center, and sprinkle with 1/4 of herb mixture and a grinding of pepper. Wrap leaves over cheese to enclose. Repeat with eight more leaves and remaining cheese. Store remaining leaves in the refrigerator indefinitely.
- Place bundles in a shallow dish or jar, and just add enough oil to cover. Cover with plastic wrap or lid, and refrigerate for at least 24 hours and up to 3 weeks.
- Heat a grill pan over medium-high heat. Remove bundles from oil, and drain well on paper towels. Place on grill, folded side down, until leaves are slightly browned, about 3 minutes. Carefully turn over bundle (cheese will be soft and capable of seeping out), and repeat.
- Serve bundles warm atop mixed greens tossed with lemon and olive oil. Open leaves slightly to reveal the fresh herbs. Garnish with olives and bread.
GRAPE LEAVES STUFFED WITH GOAT CHEESE & FIGS
You have the sweetness from the figs and raisins the tangy creamy herby cheese "Balsamic Herbed Marinade for Goat Cheese recipe #51647" or store bought and the crunch from the nuts. What more can I say! This summer I want to try this grilled I'll let you know how it is.Well I did make it and I did enjoy it!I found the crunchy, creamy filling pretty good and the leaves gave it a chewy, salty texture. I made 25 stuffed grape leaves and used 1 tablespoon of the filling for each. I think less would make it just to leafy. I'd say a grown-up, tasty, healthy treat! Take a look under my photos and you can see step by step on how to roll them. Check here for step x step photo http://www.recipezaar.com/bb/viewtopic.zsp?t=250725
Provided by Rita1652
Categories Lunch/Snacks
Time 40m
Yield 25 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 39.5, Fat 3.2, SaturatedFat 1, Cholesterol 13.4, Sodium 118.5, Carbohydrate 2.5, Fiber 0.2, Sugar 1.4, Protein 0.9
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