Show #314

Grape Leaves and Goat Cheese on the grill.

Ingredients:

8 large grape leaves
8 ounces goat cheese, preferably from Zingerman's or comparable
1 tablespoon lemon juice
3 tablespoons evcp olive oil
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon lemon juice
1/2 cup dried tart cherries, preferably from Michigan
2 cups evcp olive oil
8 thick slices idaho potato bread, or similar artisan styled bread

Directions:

Turn grill to high flame.

Mix goat cheese with the sea salt, black pepper, lemon juice and 3 tablespoons of evcp olive oil in a medium size mixing bowl, set aside.

Spread out grape leaves in sets of two overlapping leaves.

Scoop about two ounces - a rounded heaping tablespoon — of goat cheese mixture and place it in the middle of a pair of grape leaves.

Push 4 or 5 dried tart Michigan cherries in the center of the cheese

Starting with one end, fold each side of the leaf pair until goat cheese is covered, making a rounded packet.

Repeat with remaining leaves.

Place stuffed leaves in a shallow dish and cover with extra virgin olive oil until ready to cook.

Using tongs, place the packets onto the grill. When marked on one side, about one minute, turn over and grill until marked on the other side.

When cheese is soft (about one more minute) remove packets from grill and place on platter.

Brush slices of bread with olive oil, season with salt and pepper and grill both sides until lightly browned and toasted.

Remove from grill and serve with the grilled bread.