 6 to 8 grape leaves** , drained, rinsed and patted dry 1 3/4-to-1-pound round piece goat cheese, such as bucheron, at room temperature (or 2 smaller pieces, stacked) 1/4 cup extra-virgin olive oil, plus more for brushing 2 sprigs fresh rosemary Pinch of red pepper flakes Kosher salt Crusty bread, for serving Directions Preheat a grill to medium high. Wrap the grape leaves around the cheese to cover it completely; tie with kitchen twine. Brush the wrapped cheese with olive oil and grill, turning once, until the leaves begin to char and the cheese is soft, 5 to 8 minutes. Meanwhile, mix 1/4 cup olive oil, the rosemary, red pepper flakes and salt to taste in a bowl. Transfer the warm cheese to a serving plate, pour the oil on top and remove the twine. Serve with bread. ** grape leaves The large green leaves of the grapevine are often used by Greek and Middle Eastern cooks to wrap foods for cooking, as with dolmas. Grape leaves are not usually commercially available fresh so, unless you have a grapevine in your backyard, you'll probably have to buy canned grape leaves packed in brine. They should be rinsed before using to remove some of the salty flavor. Fresh grape leaves must be simmered in water for about 10 minutes to soften them enough to be pliable. In addition to wrapping foods, grape leaves can be used as decorations or garnishes, or in salads. Also called vine leaves. | ||||
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