Goat Cheese Wrapped in Vine Leaves

Name: Goat Cheese Wrapped in Vine Leaves
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 servings
Ingredients: 18 grape vine leaves, rinsed and dried*; 1 log soft, young goat cheese, cut into 6 rounds **; 3 roasted red peppers, recipe follows; 1 tablespoon olive oil; 3 large red peppers

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Level: Intermediate
Total: 1 hr 15 min

Prep: 20 min
Inactive: 10 min
Cook: 45 min

Yield: 6 servings

Citrusy, perfectly salty grape vine leaves awaken the rich flavors of soft goat cheese in these dolmas-inspired wraps. Widely enjoyed throughout the Middle East, dolmas are made by stuffing leaves or vegetables with a variety of fillings that vary by region.

Level: Intermediate
Total: 1 hr 15 min

Prep: 20 min
Inactive: 10 min
Cook: 45 min

Yield: 6 servings

Ingredients

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18 grape vine leaves, rinsed and dried*

1 log soft, young goat cheese, cut into 6 rounds **

3 roasted red peppers, recipe follows

1 tablespoon olive oil

Roasted Red Peppers:

3 large red peppers

Directions

Preheat oven to 400 degrees F.
Overlap 3 grape leaves, vein side facing up, to form a solid circle (see Cook's Note*). Place the goat cheese round in the center of the circle. Use 2 roasted pepper strips to wrap around the cheese. Carefully wrap the leaves snugly around the cheese. Repeat with remaining leaves, cheese and pepper strips.
Over high heat, cook the leaf bundles in olive oil for 1 minute on 1 side in an oven-safe skillet. Turn the bundles and cook for 1 minute more. Place the pan in the oven for approximately 3 minutes.
To serve, place vine leaf bundle in the center of a large plate. Open up the leaves and drizzle with olive oil. Serve with crackers or bread.

Roasted Red Peppers:

Preheat oven to 350 degrees F.
Place the red peppers on a baking sheet. Roast in the oven on the top rack for 35 to 40 minutes, turning occasionally, or until the skin is blistered and charred. Immediately transfer the hot peppers to a small bowl and cover tightly with plastic wrap. When the peppers are cool enough to handle, peel off the skin and remove the stem and seeds. Cut into 1-inch wide strips.

Cook’s Note

Vine leaves should be thoroughly rinsed and dried before using; otherwise, they're too "briny" and brittle. It's important that the leaves completely overlap, with no holes, to prevent leakage of the filling. *Jars of brined vine leaves can be purchased at gourmet stores and at Middle Eastern or Mediterranean specialty stores. (Fresh leaves aren't pliable enough to tightly seal the cheese filling.) **Goat cheese may also be labeled as chevre.