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
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.