Grilled sonoma goat cheese in vine leaves
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Cheese, goat, white, in rounds |
| 8 | eaches | Tomatoes, sun-dried, in olive oil |
| 1 | cup | Oil, olive |
| 8 | eaches | Leaves, grape, stems removed |
| 16 | eaches | Croutons, rubbed with oil and baked in the oven |
Directions
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 From: Rob Stewart Date: 09-08-94
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