Grilled Goat Cheese in Vine Leaves
Goat cheese and sun-dried tomatoes are grilled inside packets of grape leaves. The cheese melts; guests unwrap the leaves and scoop out the soft cheese with large croutons. The packets can be prepared ahead of time and refrigerated, then brought to room temperature and grilled at the last minute.
- Sun Dried Tomatoes - 8 pieces, in olive oil
- White Goat Cheese - 4 fresh, rounds
- Olive Oil - 1 cup
- Grape Leaves - 8, stemmed
- Croutons - 16, rubbed with oil and baked until brown
Preheat the broiler to medium. Gently pound the tomatoes until flat. Dip the rounds of goat cheese in olive oil, placing a flattened tomato on the top and bottom of each round. Wrap with grape leaves (1 to 2 leaves should cover). Drizzle olive oil on the leaves. Broil 5 minutes per side.
To serve: Place the grilled packets on a large serving plate. Mound croutons in a basket next to the plate.