Grilled goat cheese in grape leaves
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Goat cheese can be served in a unique way by wrapping it in grape leaves and grilling it. The thick layer of leaves prevents the cheese from spreading, but instead makes the inside softer and more tender. Drizzle the finished wheel with a spicy, aromatic butter and spread the delicious, soft cheese on slices of fresh bread. This appetizer pairs perfectly with a glass of dry white wine, helping to bring out its flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6-8 grape leaves (canned), drained, washed and dried
- 330 – 450 gr. goat cheese, for example, a boucheron, at room temperature
- 1/4 cup extra virgin olive oil, plus more for greasing
- 2 sprigs of fresh rosemary
- A pinch of red hot pepper petals
- Coarse salt
- Crispy bread for serving
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high. Wrap the cheese in grape leaves and tie with kitchen string.
- Brush the cheese rolls with olive oil and grill, turning once, for 5 to 8 minutes, until the leaves begin to char and the cheese is softened.
- Meanwhile, in a bowl, combine 1/4 cup olive oil, rosemary, red pepper flakes, and salt to taste. Transfer the warm cheese to a serving platter, drizzle with oil, and remove the strings. Serve with bread.
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