Goat-Cheese-Stuffed Grape Leaves
Recipe from Food & Wine

Inspired by Turkey's stuffed grape leaves, Mehmet Gurs ingeniously wraps goat cheese in the briny leaves then quickly grills the little packages so the cheese melts.


Goat-Cheese-Stuffed Grape Leaves
Marie Hennechart

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Ingredients
  • 12 
    jarred grape leaves
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  • 1  teaspoon
    minced dried thyme
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  • 1  teaspoon
    minced dried rosemary
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  • 1  teaspoon
    minced dried lavender
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  • 1  12-ounce
    log of soft goat cheese, chilled
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  •  
    Salt
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  • 2  tablespoons
    extra-virgin olive oil, plus more for brushing
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  •  
    Grilled bread, for serving (optional)
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Directions
1.
Bring a medium saucepan of water to a boil. Add the grape leaves and boil for 30 seconds; drain. Blanch the leaves a second time in fresh boiling water. Drain again, pat dry and cut off the stems. Spread the leaves out on a work surface, vein sides up.
2.
Light a grill or heat a grill pan. In a shallow dish, combine the thyme, rosemary and lavender. Cut the goat cheese into 12 equal rounds. Lightly roll the edge of each round in the herbs. Set a round in the center of each grape leaf and season lightly with salt. Drizzle each round with 1/2 teaspoon of oil and wrap them in the leaves. Lightly brush the packages with olive oil.
3.
Grill the packages over moderately high heat for 2 minutes per side, until the leaves are crisp on the outside and the cheese is slightly melted. Serve with grilled bread.
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