GOAT CHEESE IN GRAPE LEAVES WITH TOMATO AND OLIVE SALAD

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Goat Cheese in Grape Leaves with Tomato and Olive Salad image

Provided by Cindy Pawlcyn

Categories     Cheese     Olive     Tomato     Appetizer     No-Cook     Vegetarian     Goat Cheese     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 appetizer servings

Number Of Ingredients 11

1/2 cup olive oil
4 teaspoons chopped fresh thyme
3/4 teaspoon coarsely ground black pepper
12 large grape leaves from jar, rinsed, patted dry, stemmed
3 4- to 5-ounce logs soft fresh goat cheese, each cut crosswise into 4 rounds
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
6 large tomatoes, thinly sliced
1/3 cup coarsely chopped pitted oil-cured black olives (about 30)
6 1/2-inch-thick slices crusty country-style white bread

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.

Ismail Warraich
wismail@yahoo.com

I would definitely recommend this recipe to anyone who loves goat cheese and Mediterranean food.


Miami Art
art.m@yahoo.com

This is a great recipe for a special occasion. It's elegant and delicious.


Jabar Gujjar
j-gujjar77@hotmail.fr

I made this dish for a potluck and it was a hit! Everyone loved the unique flavor combination.


Bulelwa Ngewu
n-bulelwa42@hotmail.fr

This recipe was a bit time-consuming, but it was worth it. The dish was delicious and my guests loved it.


Usman Usmanali
u-usman@gmail.com

I had some trouble finding grape leaves, but I was able to use spinach instead. The dish still turned out great!


Adbanc Serber
as23@hotmail.fr

This dish was a bit too rich for my taste, but it was still good. I think I would have preferred it with a lighter cheese.


Eliah Mbonalibhaye
eliah_mbonalibhaye@yahoo.com

I'm not usually a fan of goat cheese, but this dish changed my mind! The grape leaves and tomato and olive salad complemented the goat cheese perfectly. I'll definitely be making this again.


John Bromwell
bromwell-john@gmail.com

This recipe was easy to follow and the dish turned out great! The goat cheese and grape leaves were a unique and tasty combination. I would definitely recommend this recipe.


Ichinkhorol Bayarnyam Jenny Lykken
i.l2@aol.com

I made this dish for my family and they loved it! The flavors were perfect and the goat cheese was so creamy. I will definitely be making this again.


Gontse Scarface
gontsescarface@gmail.com

This dish was a huge hit at my dinner party! The goat cheese and grape leaves were a delightful combination, and the tomato and olive salad added a refreshing touch. I'll definitely be making this again.