GOAT CHEESE FILLED GRAPE LEAVES
Steps:
- Mix the goat cheese, herbs, salt, and pepper in a bowl.
- Spread out the grape leaves, in sets of 2 overlapping pairs. Scoop 2 ounces (ice cream scoop works best) of goat cheese mixture, and place in the middle of the pair of grape leaves. Starting with 1 end, fold each side until goat cheese is covered, making a rectangular packet. Repeat with remaining leaves. Place stuffed leaves in a container and cover with extra virgin olive oil.
- Heat a grill.
- Using tongs, place the packets onto the hot grill. When marked, turn over, and mark on the other side. Grill until cheese is soft. When soft, remove from grill.
- Place on a bed of arugula, and tear open the grape leaf. Brush 8 pieces of bread with olive oil, sprinkle with salt and pepper, and grill both sides. Cut in half on a bias and serve with the goat cheese with the grilled bread and marinated olives.
GOAT CHEESE WRAPPED IN VINE LEAVES
Citrusy, perfectly salty grape vine leaves awaken the rich flavors of soft goat cheese in these dolmas-inspired wraps. Widely enjoyed throughout the Middle East, dolmas are made by stuffing leaves or vegetables with a variety of fillings that vary by region.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Overlap 3 grape leaves, vein side facing up, to form a solid circle (see Cook's Note*). Place the goat cheese round in the center of the circle. Use 2 roasted pepper strips to wrap around the cheese. Carefully wrap the leaves snugly around the cheese. Repeat with remaining leaves, cheese and pepper strips.
- Over high heat, cook the leaf bundles in olive oil for 1 minute on 1 side in an oven-safe skillet. Turn the bundles and cook for 1 minute more. Place the pan in the oven for approximately 3 minutes.
- To serve, place vine leaf bundle in the center of a large plate. Open up the leaves and drizzle with olive oil. Serve with crackers or bread.
- Preheat oven to 350 degrees F.
- Place the red peppers on a baking sheet. Roast in the oven on the top rack for 35 to 40 minutes, turning occasionally, or until the skin is blistered and charred. Immediately transfer the hot peppers to a small bowl and cover tightly with plastic wrap. When the peppers are cool enough to handle, peel off the skin and remove the stem and seeds. Cut into 1-inch wide strips.
BAKED GOAT CHEESE
Steps:
- 1. Cut the Chevre log into 4 equal pieces. Flatten with the heel of your hand to form a patty. Place on a plate. Cover with plastic wrap and chill in the refrigerator.
- 2. Prepare a medium bowl of ice water to receive the blanched grape leaves.
- 3. Bring a pot of lightly salted water to a boil. Add the grapes leaves and cook for 1 minute. Remove the leaves from the water with a slotted spoon and place in the ice water.
- 4. Remove the grape leaves from the water and pat dry with paper towels.
- 5. Place one round at the stem end of the grape leaf. If the leaves are small, overlap 2 to create a bigger leaf.
- 6. Grind freshly black pepper over the top. Roll the Chevre up in the leaf, tucking in the sides as you go. Press down lightly when you are finished to secure the leaf. Place the stuffed leaf seam side down on a plate. Repeat with the remaining leaves.
- 7. Place the prepared Chevre on a plate and refrigerate unwrapped. Chevre may be wrapped up to 2 days in advance.
- 8. To bake, heat the oven to 450 degrees F. Place the wrapped Chevre in a pie dish or rimmed baking sheet. Brush the tops lightly with extra virgin olive oil.
- 9. Place in the oven and bake for 10 to 15 minutes until the leaves are puffed and the cheese is soft when pressed lightly. Remove from the oven.
- 10. Serve the cheese warm on a plate garnished with pinot noir grape confit. Split the grape leaf with a sharp knife to access the Chevre. The grape leaf can be eaten or the cheese can be scooped out.
GOAT CHEESE STUFFED GRAPE LEAVES
This recipe is so yummy! It's great as an appetizer for your next dinner party or for a healthy snack. Enjoy!
Provided by Corrinne J
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.
- Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes.
- Stir in the rice.
- Remove the pan from the heat and stir in the dill.
- Set aside to cool to room temperature, then refrigerate.
- Meanwhile drain the grape leaves and carefully pull them apart. Put them into a bowl of cold water. Let them soak until you are ready to roll.
- Heat the oven to 350°F.
- Place a grape leaves on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Along with a thin slice of goat cheese.
- Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar.
- Repeat with the remaining rice mixture.
- Place the rolled grape leaves into a casserole dish.
- When all the mixture or cheese is used, cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock.
- Cover and bake for 45 minutes.
- Let cool to room temperature and refrigerate.
- Serve well chilled.
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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