We got grape leaves in our CSA box for the past two weeks. I made dolmades, which I’ll post later, but this week I made these goat cheese stuffed grape leaves served over a salad of tomatoes and olives and I can’t even express how good this dish was. The grape leaves got nice and crispy from being grilled and the cheese softened on the inside. The dressing was great in combination with the olives and tomatoes. So good!
1/2 c. olive oil
1 T. dried thyme
salt & pepper
9 grape leaves – dipped in boiling water for 30 seconds a piece and rinsed in cold water
9 slices of goat cheese
1/4 c. olive oil
2 T. balsamic vinegar
2 t. dijon mustard
6 tomatoes – sliced
1/4 c. sliced black olives
4 slices french bread
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.
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 pan, 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.
Notes: We ate this with sweet corn and it made for a perfect summer meal.
Servings: 2 servings