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.
GRILLED GRAPE LEAF-WRAPPED GOAT CHEESE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
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 CHEESE IN GRAPE LEAVES
The Goat Cheese in Grape Leaves recipe out of our category None! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Rinse grape leaves in cold water, lay flat on paper towels and allow to drain. Then pat dry.
- Arrange prepared leaves on the work surface and place 1 cheese round in the center of each leaf.
- Sprinkle cheese rounds with 1-2 tablespoons of olive oil and top with sage and plenty of pepper, then wrap with grape leaves into parcels by folding the sides of the leaves inwards. Arrange the stuffed grape leaves seam-side down on plates so that they do not open.
GOAT CHEESE IN GRAPE LEAVES WITH TOMATO AND OLIVE SALAD
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
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.
AVOCADO CANAPES STUFFED WITH GOAT CHEESE
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place pine nuts on a baking sheet; bake until golden brown and fragrant, about 5 minutes. Chop nuts; set aside.
- Arrange five 8-by-8-inch sheets plastic wrap on work surface. Be sure they are smooth and free of wrinkles.
- In a small bowl, stir together pine nuts, goat cheese, and red bell pepper; season with salt and pepper. Set aside.
- Place 4 overlapping slices of avocado on each piece of plastic wrap. Combine lime juice and 1 teaspoon olive oil in a small bowl; brush mixture on avocado. Working with one avocado portion, top with 1 tablespoon goat cheese mixture; bring together corners of plastic wrap, and twist tightly, shaping the avocado into a ball. Continue to twist until plastic wrap breaks, releasing canape. Repeat with remaining avocado.
GOAT CHEESE GRAPE LEAF BUNDLES WITH MELISSA
Primo Restaurant in Rockland, Maine, is known for its delicious Mediterranean fare, and these flavorful bundles, created by chef and owner Melissa Kelly, are no exception. Served warm atop mixed greens, they make a delightful lunch entree or dinner first course.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
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.
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- Cheese: Wrap each grape in goat cheese, rolling between your palms to evenly coat the grape.
- Nuts: Use a food processor to grind pistachios into coarse pieces. (You could also chop them up by hand). Transfer pistachios to a plate and roll each goat cheese covered grape in the nuts. Roll between your palms to press the pistachios in the cheese.
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- Bring a medium saucepan of water to a boil. Add the grape leaves and boil for 30 seconds; drain. Blanch the leaves a second time in fresh boiling water. Drain again, pat dry and cut off the stems. Spread the leaves out on a work surface, vein sides up.
- Light a grill or heat a grill pan. In a shallow dish, combine the thyme, rosemary and lavender. Cut the goat cheese into 12 equal rounds. Lightly roll the edge of each round in the herbs. Set a round in the center of each grape leaf and season lightly with salt. Drizzle each round with 1/2 teaspoon of oil and wrap them in the leaves. Lightly brush the packages with olive oil.
- Grill the packages over moderately high heat for 2 minutes per side, until the leaves are crisp on the outside and the cheese is slightly melted. Serve with grilled bread.
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