Goat Cheese Grape Leaf Bundles With Melissa Recipes

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BAKED GOAT CHEESE



Baked Goat Cheese image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 8 ounce log of fresh Chevre
Kosher salt
4 to 8 fresh grapes leaves, depending on size
Freshly ground black pepper
Extra-virgin olive oil
Pinot noir grape confit, for serving

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



Grilled Grape Leaf-Wrapped Goat Cheese image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

6 to 8 grape leaves (sold in a jar), drained, rinsed and patted dry
1 3/4-to-1-pound round piece goat cheese, such as bucheron, at room temperature (or 2 smaller pieces, stacked)
1/4 cup extra-virgin olive oil, plus more for brushing
2 sprigs fresh rosemary
Pinch of red pepper flakes
Kosher salt
Crusty bread, for serving

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



Goat Cheese in Grape Leaves image

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

4 large Grape leaves (in water)
4 round Goat cheese
olive oil
1 handful fresh Sage (plucked small)
freshly ground peppers

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



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.

AVOCADO CANAPES STUFFED WITH GOAT CHEESE



Avocado Canapes Stuffed with Goat Cheese image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 5

Number Of Ingredients 7

10 pine nuts
4 tablespoons fresh goat cheese
1 1/2 teaspoons finely chopped roasted red bell pepper
Coarse salt and freshly ground pepper
Juice of 1 lime
1 teaspoon olive oil
1 avocado, peeled, halved, seeded, and very thinly sliced lengthwise (about 20 slices)

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



Goat Cheese Grape Leaf Bundles with Melissa image

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

1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh or dried lavender
1 tablespoon chopped winter savory (optional)
1 jar grape leaves (preferably from California), in brine, rinsed and stems trimmed
1 pound fresh goat cheese
Coarsely ground pepper
Extra-virgin olive oil
Mixed greens, for serving
Juice of 1 lemon, for serving
Picholine olives, for serving
Grilled bread, for serving

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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