Grape Leaves Stuffed with Goat Cheese
From Vegetable Cookbook
Vegetables Recipes
Yield: Serves 6
When grilled, these grape-leaf bundles develop a crispy exterior, which provides a brittle contrast to the smooth melted cheese inside. Serve as a light meal with grilled bread and fresh tomato slices, or offer as an appetizer.
- 24 large grape leaves
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh basil
- 12 ounces soft, unripened goat cheese, such as Montrachet
- 1 red bell pepper, cut into 24 short, thin strips
- Olive oil
- Salt and freshly ground black pepper
1. Prepare the grape leaves as described. Drain on absorbent paper and pat dry. Preheat the oven to 375°. Generously coat a shallow baking pan with oil. In a small bowl, combine the thyme and basil and toss to mix.
2. Take up a grape leaf and lay it in front of you underside up. Place a tablespoon of goat cheese at the stem end. Sprinkle with the herb mixture and lay on a strip of red bell pepper. Fold the sides over and roll into a tight bundle. Transfer to the prepared pan seam side down Repeat with the remaining leaves, arranging them in the baking dish with some space between bundles.
3: Generously brush the surface of the leaves with olive oil, then sprinkle with salt and pepper. Bake uncovered for 15 minutes. Transfer to a hot grill and cook, turning frequently, until all sides of the leaves are crisp. (Or finish under the broiler to crisp the outsides of the leaves.)
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