Goat Cheese In Grape Leaves With Tomato And Olive Salad

Recipe Ingredients

1/2 cup	118ml	Olive oil
4 teaspoons	20ml	Chopped fresh thyme
3/4 teaspoon	3.8ml	Coarsely-ground black pepper
12 teaspoons	60ml	Grape leaves from jar - rinsed, patted dry, (large)
		And stemmed
3		Logs soft goat cheese - (4 to 5 oz ea) - each cut
		Crosswise into 4 rounds
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Balsamic vinegar
2 teaspoons	10ml	Dijon mustard
6 teaspoons	30ml	Tomatoes - thinly sliced (large)
1/3 cup	48g / 1.7oz	Coarsely-chopped pitted
		Oil-cured black olives - (abt 30)
6		Crusty country-style white bread, 1/2" thk

Recipe Instructions

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.

This recipe yields 12 appetizer servings.

Description:

"These are nice as part of a barbecue buffet."

Source:
Bon Appetit, July 2003

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