Goat Cheese In Grape Leaves Recipes

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.

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.

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.

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.

Steps:

• In a small bowl, combine thyme, rosemary, lavender, and savory. Fan out 3 grape leaves on your work surface, vein side up, joining them at their stem ends. Using an ice-cream scoop, place 4 ounces goat cheese in the center, and sprinkle with 1/4 of herb mixture and a grinding of pepper. Wrap leaves over cheese to enclose. Repeat with eight more leaves and remaining cheese. Store remaining leaves in the refrigerator indefinitely.
• Place bundles in a shallow dish or jar, and just add enough oil to cover. Cover with plastic wrap or lid, and refrigerate for at least 24 hours and up to 3 weeks.
• Heat a grill pan over medium-high heat. Remove bundles from oil, and drain well on paper towels. Place on grill, folded side down, until leaves are slightly browned, about 3 minutes. Carefully turn over bundle (cheese will be soft and capable of seeping out), and repeat.
• Serve bundles warm atop mixed greens tossed with lemon and olive oil. Open leaves slightly to reveal the fresh herbs. Garnish with olives and bread.

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.

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.