Goat Cheese Stuffed Grape Leaves Recipes

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.

Steps:

• Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, tomato paste, 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.
• While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll.
• Heat the oven to 350 degrees F.
• Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb. Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish. When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and bake for 1 hour. Let cool to room temperature and refrigerate. Serve cool.

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.

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:

• 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 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.

Steps:

• Preheat your broiler.
• Remove any stems from the leaves.
• Place one leaf on your workspace, vein side up with the stem end toward you.
• Roll 1/8 of the goat cheese into a log shape, and place it on the end of the leaf nearest you.
• Drizzle with 1/4 teaspoon olive oil, and sprinkle with mint and pepper.
• Roll the leaf around the cheese until it is covered, fold in the sides, and continue to roll the rest of the leaf and place it on a broiler pan, seam side down.
• Continue with the remaining ingredients.
• Brush the rolls with the remaining teaspoon of olive oil, then put under the broiler for 4 to 5 minutes until the leaves start to color and the cheese is very hot.
• Remove from the broiler and serve immediately with lemon wedges for garnish (and to drizzle the juice over the cheese).

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.

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:

• 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.