Grilled sonoma goat cheese in vine leaves

Yield: 4 servings

Measure Ingredient
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

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