Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Olive oil

  2. 4 teaspoons 20ml Chopped fresh thyme

  3. 3/4 teaspoon 3.8ml Coarsely-ground black pepper

  4. 12 teaspoons 60ml Grape leaves from jar - rinsed, patted dry, (large)

  5. And stemmed

  6. 3 Logs soft goat cheese - (4 to 5 oz ea) - each cut Crosswise into 4 rounds

  7. 1/4 cup 59ml Extra-virgin olive oil

  8. 2 tablespoons 30ml Balsamic vinegar

  9. 2 teaspoons 10ml Dijon mustard

  10. 6 teaspoons 30ml Tomatoes - thinly sliced (large)

  11. 1/3 cup 48g / 1.7oz Coarsely-chopped pitted

  12. Oil-cured black olives - (abt 30)

  13. 6 Crusty country-style white bread,

  14. 1/2" thk

Instructions Jump to Ingredients ↑

  1. Whisk 1/2 cup oil, thyme, and black pepper in small bowl to blend.

  2. 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.)

  3. 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.

  4. 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.

  5. 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.

  6. This recipe yields 12 appetizer servings.

  7. Description:

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


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