Goat Cheese Grilled In Grape Leaves Recipes

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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 STUFFED GRAPE LEAVES



Goat Cheese Stuffed Grape Leaves image

This recipe is so yummy! It's great as an appetizer for your next dinner party or for a healthy snack. Enjoy!

Provided by Corrinne J

Categories     < 60 Mins

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

1/2 cup minced onion
2 tablespoons olive oil
1 teaspoon chopped garlic
1 ea. tomatoes, chopped
1 ounce lemon juice
1 cup cooked long-grain rice
1/4 cup chopped dill
1 (4 ounce) package fresh goat cheese (Chavrie Log works best)
1 (16 ounce) jar grape leaves

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.

GOAT CHEESE GRILLED IN GRAPE LEAVES



Goat Cheese Grilled in Grape Leaves image

Number Of Ingredients 8

16 bottled grape leaves packed in brine
8 tomatoes, sun-dried, plain or packed in oil
8 ounces goat cheese, cut into 8 slices
3 tablespoons pine nuts, toasted (optional)
1 teaspoon thyme, fresh leaves or 1/2 teaspoon dried
black pepper, freshly ground, to taste
1 tablespoon olive oil extra-virgin
16 slices French bread, small and thin, or pumpernickel

Steps:

  • 1. Soak the grape leaves in cold water to cover in a large bowl for 15 minutes, changing the water 2 or 3 times. If using dry sun-dried tomatoes, soak them in hot water to cover for 15 minutes. If using oil-packed dried tomatoes, there is no need to soak them.2. Drain the grape leaves and blot dry with paper towels. Place 8 leaves on your work surface. Drain the tomatoes, blot dry, and cut into thin slivers. Place a piece of cheese in the center of each grape leaf. Sprinkle the slivered tomatoes, pine nuts (if using), thyme, and pepper over the cheese and drizzle with oil. Bring the edges of the grape leaf up around the cheese. Place a second grape leaf on top and bring the edges down so the cheese is entirely covered. Refrigerate the bundles for at least 15 minutes or up to 8 hours (loosely cover with plastic wrap for longer refrigeration).3. Preheat the grill to high.4. When ready to cook, arrange the cheese bundles on the hot grate and grill until the grape leaves brown and the cheese begins to melt, 2 minutes per side, turning once with a spatula. 5. Place the bread slices on the grate and grill until golden brown, 1 to 2 minutes per side. Serve immediately, unwrapping the grape leaves (they are not eaten) and eating the melted cheese with a fork or spread on the toasted bread.Makes 8 bundles serves 4 as an appetizer

Nutrition Facts : Nutritional Facts Serves

GOAT CHEESE WRAPPED IN VINE LEAVES



Goat Cheese Wrapped in Vine Leaves image

Citrusy, perfectly salty grape vine leaves awaken the rich flavors of soft goat cheese in these dolmas-inspired wraps. Widely enjoyed throughout the Middle East, dolmas are made by stuffing leaves or vegetables with a variety of fillings that vary by region.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 5

18 grape vine leaves, rinsed and dried*
1 log soft, young goat cheese, cut into 6 rounds **
3 roasted red peppers, recipe follows
1 tablespoon olive oil
3 large red peppers

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.

GRAPE LEAVES STUFFED WITH GOAT CHEESE & FIGS



Grape Leaves Stuffed With Goat Cheese & Figs image

You have the sweetness from the figs and raisins the tangy creamy herby cheese "Balsamic Herbed Marinade for Goat Cheese recipe #51647" or store bought and the crunch from the nuts. What more can I say! This summer I want to try this grilled I'll let you know how it is.Well I did make it and I did enjoy it!I found the crunchy, creamy filling pretty good and the leaves gave it a chewy, salty texture. I made 25 stuffed grape leaves and used 1 tablespoon of the filling for each. I think less would make it just to leafy. I'd say a grown-up, tasty, healthy treat! Take a look under my photos and you can see step by step on how to roll them. Check here for step x step photo http://www.recipezaar.com/bb/viewtopic.zsp?t=250725

Provided by Rita1652

Categories     Lunch/Snacks

Time 40m

Yield 25 serving(s)

Number Of Ingredients 8

3 ounces fresh figs
3 ounces heavy cream or 3 ounces softened cream cheese
4 ounces herbed goat cheese
1 egg, beaten
1 ounce raisins
2 ounces pine nuts, toasted
2 tablespoons chives, chopped
25 rinsed and stem removed grape leaves

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.

Nutrition Facts : Calories 39.5, Fat 3.2, SaturatedFat 1, Cholesterol 13.4, Sodium 118.5, Carbohydrate 2.5, Fiber 0.2, Sugar 1.4, Protein 0.9

GOAT CHEESE FILLED GRAPE LEAVES



Goat Cheese filled Grape Leaves image

Provided by Cat Cora

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

8 large grape leaves
8 ounces goat cheese
1 tablespoon mixed herbs (thyme, basil, rosemary, and/or parsley)
2 cups extra-virgin olive oil
Salt and pepper
Arugula, for a salad
8 slices Greek loaf bread
Marinated olives, as an accompaniment

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.

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