Baked Goat Cheese

Name: Baked Goat Cheese
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 8 ounce log of fresh Chevre; Kosher salt; 4 to 8 fresh grapes leaves, depending on size; Freshly ground black pepper; Extra-virgin olive oil; Pinot noir grape confit, for serving

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Ingredients

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1 8 ounce log of fresh Chevre

Kosher salt

4 to 8 fresh grapes leaves, depending on size

Freshly ground black pepper

Extra-virgin olive oil

Pinot noir grape confit, for serving

Directions

Watch how to make this recipe.

1. Cut the Chevre log into 4 equal pieces. Flatten with the heel of your hand to form a patty. Place on a plate. Cover with plastic wrap and chill in the refrigerator.
2. Prepare a medium bowl of ice water to receive the blanched grape leaves.
3. Bring a pot of lightly salted water to a boil. Add the grapes leaves and cook for 1 minute. Remove the leaves from the water with a slotted spoon and place in the ice water.
4. Remove the grape leaves from the water and pat dry with paper towels.
5. Place one round at the stem end of the grape leaf. If the leaves are small, overlap 2 to create a bigger leaf.
6. Grind freshly black pepper over the top. Roll the Chevre up in the leaf, tucking in the sides as you go. Press down lightly when you are finished to secure the leaf. Place the stuffed leaf seam side down on a plate. Repeat with the remaining leaves.
7. Place the prepared Chevre on a plate and refrigerate unwrapped. Chevre may be wrapped up to 2 days in advance.
8. To bake, heat the oven to 450 degrees F. Place the wrapped Chevre in a pie dish or rimmed baking sheet. Brush the tops lightly with extra virgin olive oil.
9. Place in the oven and bake for 10 to 15 minutes until the leaves are puffed and the cheese is soft when pressed lightly. Remove from the oven.
10. Serve the cheese warm on a plate garnished with pinot noir grape confit. Split the grape leaf with a sharp knife to access the Chevre. The grape leaf can be eaten or the cheese can be scooped out.