BAKED GOAT CHEESE
Steps:
- 1. Cut the Chevre log into 4 equal pieces. Flatten with the heel of your hand to form a patty. Place on a plate. Cover with plastic wrap and chill in the refrigerator.
- 2. Prepare a medium bowl of ice water to receive the blanched grape leaves.
- 3. Bring a pot of lightly salted water to a boil. Add the grapes leaves and cook for 1 minute. Remove the leaves from the water with a slotted spoon and place in the ice water.
- 4. Remove the grape leaves from the water and pat dry with paper towels.
- 5. Place one round at the stem end of the grape leaf. If the leaves are small, overlap 2 to create a bigger leaf.
- 6. Grind freshly black pepper over the top. Roll the Chevre up in the leaf, tucking in the sides as you go. Press down lightly when you are finished to secure the leaf. Place the stuffed leaf seam side down on a plate. Repeat with the remaining leaves.
- 7. Place the prepared Chevre on a plate and refrigerate unwrapped. Chevre may be wrapped up to 2 days in advance.
- 8. To bake, heat the oven to 450 degrees F. Place the wrapped Chevre in a pie dish or rimmed baking sheet. Brush the tops lightly with extra virgin olive oil.
- 9. Place in the oven and bake for 10 to 15 minutes until the leaves are puffed and the cheese is soft when pressed lightly. Remove from the oven.
- 10. Serve the cheese warm on a plate garnished with pinot noir grape confit. Split the grape leaf with a sharp knife to access the Chevre. The grape leaf can be eaten or the cheese can be scooped out.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Aaron Hinneh
[email protected]This recipe was a disaster. The goat cheese didn't melt properly and the bread crumbs burned.
Tsion Girma
[email protected]The goat cheese was too runny for my liking. I think I'll try using a different type of cheese next time.
Mahlatse Matlaila
[email protected]I found this recipe to be a bit bland. I think it could use some more flavor.
Mbayo Jonah
[email protected]This recipe is a bit too simple for my taste. I like to add some extra ingredients, like herbs or spices.
Bibek Dandekhya
[email protected]I'm not a huge fan of goat cheese, but this recipe changed my mind. It was so delicious!
Kay-ann Miller
[email protected]This recipe is a great way to use up leftover goat cheese.
Rebecca Foster
[email protected]I love the versatility of this recipe. You can serve it with crackers, bread, or even fruit.
Trust Kayma
[email protected]I've made this recipe several times and it always turns out perfectly. It's one of my go-to appetizers.
James Shaw II
[email protected]I made this for a party and it was a huge success. Everyone loved it!
Jesus Suarez
[email protected]The combination of goat cheese, honey, and bread crumbs is a classic for a reason. It's always a crowd-pleaser.
Kathleen Walden
[email protected]I love how easy this recipe is to make. It's perfect for a quick and easy appetizer or snack.
Jenessey Evan
[email protected]This baked goat cheese was an absolute delight! The cheese was creamy and tangy, with a perfect amount of crunch from the bread crumbs. I served it with honey and crackers, and it was a hit with everyone.