| 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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