Goat Cheese Wrapped In Vine Leaves Food

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'S CHEESE & THYME STUFFED CHICKEN

Steps:

• Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
• Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
• Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good 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 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.