| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Cheeses, Frisco, Greek, Masterchefs, 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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