Grape Leaves Stuffed with Goat Cheese
By Yankee Magazine|Nov 19 2010|
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.
Yield
Serves 6
Ingredients
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
Instructions
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.)
