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Grilled Sonoma Goat Cheese in Vine Leaves

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CATEGORY CUISINE TAG YIELD
Dairy Greek Cheeses, Greek, Masterchefs, Frisco, Sfbg 4 Servings

INGREDIENTS

4 Cheese, goat, white, in rounds
8 Tomatoes, sun-dried, in olive oil
1 c Oil, olive
8 Leaves, grape, stems removed
16 Croutons, rubbed with oil and baked in the oven

INSTRUCTIONS

Gently pound the tomatoes until flat.  Dip the rounds of goat cheese
in the olive oil, placing a flattened tomato on the top and bottom of each
round.
Wrap the cheese with grape leaves (1-2 grape leaves should cover).
Drip some olive oil on the leaves, then grill for 5 minutes on each side.
Serve the cheeses on leaves, using croutons to scoop out melted
cheese.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef:   Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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