Yield: 4 servings
|4 eaches||Cheese, goat, white, in rounds|
|8 eaches||Tomatoes, sun-dried, in olive oil|
|1 cup||Oil, olive|
|8 eaches||Leaves, grape, stems removed|
|16 eaches||Croutons, rubbed with oil and baked in the oven|
Gently pound the tomatoes until flat. Dip the rounds of goat cheese in the olive oil, placing a flattened tomato on the top and bottom of each round.
Wrap the cheese with grape leaves (1-2 grape leaves should cover). Drip some olive oil on the leaves, then grill for 5 minutes on each side.
Serve the cheeses on leaves, using croutons to scoop out melted cheese.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA From: Rob Stewart Date: 09-08-94