Goat Cheese Stuffed Grape Leaves Food

GOAT CHEESE WRAPPED IN VINE LEAVES

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.

GRILLED GRAPE LEAF-WRAPPED GOAT CHEESE

Steps:

• Preheat a grill to medium high. Wrap the grape leaves around the cheese to cover it completely; tie with kitchen twine.
• Brush the wrapped cheese with olive oil and grill, turning once, until the leaves begin to char and the cheese is soft, 5 to 8 minutes.
• Meanwhile, mix 1/4 cup olive oil, the rosemary, red pepper flakes and salt to taste in a bowl. Transfer the warm cheese to a serving plate, pour the oil on top and remove the twine. Serve with bread.

GOAT CHEESE IN GRAPE LEAVES WITH TOMATO AND OLIVE SALAD

Steps:

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

GOAT CHEESE STUFFED GRAPE LEAVES

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.

GOAT CHEESE AND HERB STUFFED RADICCHIO LEAVES

Steps:

• Special Equipment: a deep-fry thermometer
• In a small saucepan, heat the olive oil over medium heat until a deep-fry thermometer registers 300 degrees F. Remove from heat and allow to cool for 5 minutes.
• Combine the garlic, parsley, basil, thyme, and scallions in a small, heat-resistant glass bowl. Carefully pour the warm oil over the herb mixture, Add the salt and pepper. Mix well.
• Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch square glass baking dish. Arrange the goat cheese slices in a single layer on top. Spoon the remaining herb mixture evenly over the top of the goat cheese. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
• To serve: Place the radicchio leaves on a serving platter, carefully place a slice of marinated goat cheese in each leaf. Drizzle with additional herb mixture and serve.

GRAPE LEAVES STUFFED WITH GOAT CHEESE

Steps:

• Preheat oven to 350F.
• Cream together cheese, chives, egg and pepper to taste.
• Wash grape leaves and pat dry.
• Remove stems.
• Working with one leaf at a time, place 1 rounded T of the cheese mixture at stem end of each leaf.
• Roll up tightly, tucking ends in to form a cigar shape.
• Place rolls, open end down, on a greased baking sheet.
• Brush generously with olive oil.
• Bake for 10 minutes.
• Serve hot or tepid.

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 IN GRAPE LEAVES

Steps:

• Soak 8 wooden cocktail sticks in cold water for 1/2 hours Rinse the vine leaves under cold running water, then soak in a bowl of cold water for 15 minutes. Rinse again under running water and then repeat one more time. (The repeated rinsing, removes the saltiness of the brine).Pat dry with kitchen paper towel.
• To make the filling: dry-fry the pinenuts over a medium heat for about 5 minutes until they release their aroma and are a light golden brown. Remove from the heat and keep aside.
• Lay the vine leaves out on a flat surface and place a slice of chevre in the centre of one. Spread a little of the pesto on the top of the cheese then sprinkle with a few pine kernels.
• Fold the edges of the vine leaf over the filling and place another leaf on top. Turn the parcel over and fold the ends into the centre in the same way. Secure the outer flaps by threading a cocktail stick through the corners then brush the wraps with olive oil.
• Grill the parcels over the barbecue for 4 minutes, or until the cheese starts to melt and the leaves become a dark brown colour turning the parcels once halfway through grilling.
• Meanwhile, wrap the baguette in foil (or brush it with oil and place it directly on the cooking grate) and warm over direct high heat for 3 minutes, turning every minute.
• To serve: open the parcels, discard the leaves and spread the melted cheese onto crusty baguettes, adding seasoning to taste.

GRAPE LEAVES STUFFED WITH GOAT CHEESE AND COUSCOUS

Steps:

• Rinse and separate grape leaves. Place in a large roasting pan and cover with boiling water. Let sit until water has cooled somewhat. Rinse in cold water and drain. Pat each leaf dry, clip off stem, and layer between paper towels. Set aside.
• In a small saucepan, combine couscous, 1/3 cup boiling water, and cumin. Season with salt and pepper. Cover and let stand until couscous is soft and fluffy when stirred with a fork, about 5 minutes.
• Transfer couscous to a medium bowl and add tomato, parsley, 1 tablespoon oil, and lemon juice. Toss together and add salt and pepper; the couscous should be slightly overseasoned.
• Lay out 10 grape leaves at a time on a clean work surface. Place a goat-cheese disk 1 inch from each stem end. Mound a heaping teaspoon of couscous over goat cheese. Fold stem end over filling, then fold sides of leaf over. Dab edges with olive oil to help seal. Fold top of leaf over folded sides and dab with oil again. Place on a plate, folded side down, layered between waxed paper. (Leaves can be prepared up to this point in advance and stored, refrigerated, overnight.)
• Heat grill or nonstick pan. Brush stuffed leaves with olive oil and place on grill or pan smooth side down. Grill or saute until browned, about 2 minutes. Turn carefully and continue cooking until cheese is soft and filling is heated through, about 2 minutes more. Serve immediately.

GRAPE LEAVES STUFFED WITH GOAT CHEESE & FIGS

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.