12897 Grilled Goat Cheese-Stuffed Grape Leaves Serves 8 Wed Aug 06 08:09:00 -0700 2008 Wed Jul 15 15:53:18 -0700 2009 Licensed http://www.chow.com/recipes/12897 Wed, 15 Jul 2009 22:53:18 GMT Known as chèvre in France, fresh goat cheese is a relatively recent ingredient in American kitchens. In the early 1980s Alice Waters introduced this creamy, tangy cheese to restaurants and home kitchens through her Berkeley restaurant Chez Panisse, and goat cheese became a symbol of modern California cuisine, and has passed from a cliché to a necessary pantry item.

Originating in Italy, sun-dried tomatoes were a way to preserve the summer crop throughout the winter before modern canning methods were developed.

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  • Slice the goat cheese into 16 medallions, ¾ ounce [20 g] each (see Chef Notes).
  • Spread out a grape leaf, vein side up. Place 1 piece of goat cheese in the center of the leaf. Add 1 garlic clove, followed by a sun-dried tomato.
  • Fold in the sides, over the fillings. Roll the package over, folding in the edges as you go. Shape into a round with your hands. Place, seam side down, on a sheet pan. Continue until all 16 packages are formed.
  • Brush the packages with olive oil and grill directly over hot coals just until grill marks are formed. Rotate the packages 90 degrees and finish the grill markings.
  • Carefully turn the packages and grill 1 minute to warm the filling.
  • Serve 2 packages per person, grill marks up. You may want to cut 1 package open for presentation. Serve grilled baguette slices on the side.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 12 ounces [340 g] fresh goat cheese (in small cylinder form)

    ]]>     35 16 bottled grape leaves, rinsed and stems trimmed

    ]]>     74 16 garlic cloves, roasted until soft and peeled

    ]]>     109 16 oil-packed sun-dried tomatoes, drained

    ]]>     Olive oil, for grilling

    ]]>     Grilled baguette slices, for service

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