This is a whimsical recipe, but it is fast and very very tasty. If you are barbecuing, it's a good idea to serve these as appetizers. You can keep the leftovers in the fridge for about a week.
And you don't have to wait for the barbecue, you can just cook them in a pan or a skillet grill. Just watch them while cooking so that you don't char/burn the leaves.
Serve it over greens, such as mesclun or lettuce. One cup shredded greens will add 10 calories per serving, so you can just go crazy with it:)
GOAT CHEESE IN GRAPE LEAVES WITH TOMATO AND OLIVE SALAD
Ingredients:
1/2 cup olive oil
4 teaspoons chopped fresh thyme
3/4 teaspoon coarsely ground black pepper
12 large grape leaves from jar, rinsed, patted dry, stemmed
3 4- to 5-ounce logs soft fresh goat cheese, each cut crosswise into 4 rounds
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
6 large tomatoes, thinly sliced
6 tablespoons coarsely chopped pitted black olives
Directions:
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.
Makes 12 appetizer servings
Per serving:
Calories: 240
Fat: 22 g.
Carbs: 4 g
Protein: 7 g
And you don't have to wait for the barbecue, you can just cook them in a pan or a skillet grill. Just watch them while cooking so that you don't char/burn the leaves.
Serve it over greens, such as mesclun or lettuce. One cup shredded greens will add 10 calories per serving, so you can just go crazy with it:)
GOAT CHEESE IN GRAPE LEAVES WITH TOMATO AND OLIVE SALAD
Ingredients:
1/2 cup olive oil
4 teaspoons chopped fresh thyme
3/4 teaspoon coarsely ground black pepper
12 large grape leaves from jar, rinsed, patted dry, stemmed
3 4- to 5-ounce logs soft fresh goat cheese, each cut crosswise into 4 rounds
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
6 large tomatoes, thinly sliced
6 tablespoons coarsely chopped pitted black olives
Directions:
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.
Makes 12 appetizer servings
Per serving:
Calories: 240
Fat: 22 g.
Carbs: 4 g
Protein: 7 g
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