Goat Cheese in Grape Leaves with Tomato and Olive Salad
- 1/2 cup olive oil
- 4 teaspoons chopped fresh thyme
- 3/4 teaspoon coarsely ground black pepper
- 12 large grape leaves from jar, rinsed, patted dry, stemmed
- 3 4- to 5-ounce logs soft fresh goat cheese, each cut crosswise into 4 rounds
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 6 large tomatoes, thinly sliced
- 1/3 cup coarsely chopped pitted oil-cured black olives (about 30)
- 6 1/2-inch-thick slices crusty country-style white bread
- Whisk 1/2 cup oil, thyme, and black pepper in small bowl to blend.
- Arrange grape leaves, vein side up, on work surface.
- Dip each cheese round into thyme oil and place in center of 1 grape leaf.
- Fold sides of leaves over cheese; fold up bottom and continue to roll up, enclosing cheese completely.
- Arrange wrapped cheeses, seam side down, on platter.
- Brush lightly with some thyme oil.
- Cover and chill at least 1 hour.
- (Can be made 1 day ahead; keep chilled.
- Cover remaining thyme oil and store at room temperature.)
- Prepare barbecue (medium-high heat).
- Whisk 1/4 cup extra-virgin olive oil, vinegar, and mustard in small bowl to blend.
- Season dressing with salt and pepper.
- Slightly overlap tomato slices on large platter.
- Drizzle with dressing; sprinkle with half of olives.
- Place wrapped cheese rounds on grill, seam side down.
- Grill until cheese softens and leaves begin to char, about 2 minutes per side.
- Arrange cheeses atop tomatoes.
- Sprinkle with remaining olives.
- Brush bread slices with remaining thyme oil.
- Grill bread until beginning to brown, turning occasionally, about 5 minutes.
- Cut toasts diagonally in half.
- Serve cheese, passing toasts separately.
olive oil, thyme, ground black pepper, grape, goat cheese, extravirgin olive oil, balsamic vinegar, mustard, tomatoes, black olives, bread
Taken from www.epicurious.com/recipes/food/views/goat-cheese-in-grape-leaves-with-tomato-and-olive-salad-108271 (may not work)