Baked Goat Cheese With Grape Leaves Grape Confit Recipes

BAKED GOAT CHEESE

Steps:

• 1. Cut the Chevre log into 4 equal pieces. Flatten with the heel of your hand to form a patty. Place on a plate. Cover with plastic wrap and chill in the refrigerator.
• 2. Prepare a medium bowl of ice water to receive the blanched grape leaves.
• 3. Bring a pot of lightly salted water to a boil. Add the grapes leaves and cook for 1 minute. Remove the leaves from the water with a slotted spoon and place in the ice water.
• 4. Remove the grape leaves from the water and pat dry with paper towels.
• 5. Place one round at the stem end of the grape leaf. If the leaves are small, overlap 2 to create a bigger leaf.
• 6. Grind freshly black pepper over the top. Roll the Chevre up in the leaf, tucking in the sides as you go. Press down lightly when you are finished to secure the leaf. Place the stuffed leaf seam side down on a plate. Repeat with the remaining leaves.
• 7. Place the prepared Chevre on a plate and refrigerate unwrapped. Chevre may be wrapped up to 2 days in advance.
• 8. To bake, heat the oven to 450 degrees F. Place the wrapped Chevre in a pie dish or rimmed baking sheet. Brush the tops lightly with extra virgin olive oil.
• 9. Place in the oven and bake for 10 to 15 minutes until the leaves are puffed and the cheese is soft when pressed lightly. Remove from the oven.
• 10. Serve the cheese warm on a plate garnished with pinot noir grape confit. Split the grape leaf with a sharp knife to access the Chevre. The grape leaf can be eaten or the cheese can be scooped out.

GOAT CHEESE FILLED GRAPE LEAVES

Steps:

• Mix the goat cheese, herbs, salt, and pepper in a bowl.
• Spread out the grape leaves, in sets of 2 overlapping pairs. Scoop 2 ounces (ice cream scoop works best) of goat cheese mixture, and place in the middle of the pair of grape leaves. Starting with 1 end, fold each side until goat cheese is covered, making a rectangular packet. Repeat with remaining leaves. Place stuffed leaves in a container and cover with extra virgin olive oil.
• Heat a grill.
• Using tongs, place the packets onto the hot grill. When marked, turn over, and mark on the other side. Grill until cheese is soft. When soft, remove from grill.
• Place on a bed of arugula, and tear open the grape leaf. Brush 8 pieces of bread with olive oil, sprinkle with salt and pepper, and grill both sides. Cut in half on a bias and serve with the goat cheese with the grilled bread and marinated olives.

GOAT CHEESE BAKED IN GRAPE LEAVES

Steps:

• Preheat your broiler.
• Remove any stems from the leaves.
• Place one leaf on your workspace, vein side up with the stem end toward you.
• Roll 1/8 of the goat cheese into a log shape, and place it on the end of the leaf nearest you.
• Drizzle with 1/4 teaspoon olive oil, and sprinkle with mint and pepper.
• Roll the leaf around the cheese until it is covered, fold in the sides, and continue to roll the rest of the leaf and place it on a broiler pan, seam side down.
• Continue with the remaining ingredients.
• Brush the rolls with the remaining teaspoon of olive oil, then put under the broiler for 4 to 5 minutes until the leaves start to color and the cheese is very hot.
• Remove from the broiler and serve immediately with lemon wedges for garnish (and to drizzle the juice over the cheese).

BAKED GOAT CHEESE WITH GRAPE LEAVES , GRAPE CONFIT

Steps:

• 1. Cut the Chevre log into 4 equal pieces. Flatten with the heel of your hand to form a patty. Place on a plate. Cover with plastic wrap and chill in the refrigerator. 2. Prepare a medium bowl of ice water to receive the blanched grape leaves. 3. Bring a pot of lightly salted water to a boil. Add the grapes leaves and cook for 1 minute. Remove the leaves from the water with a slotted spoon and place in the ice water. 4. Remove the grape leaves from the water and pat dry with paper towels. 5. Place one round at the stem end of the grape leaf. If the leaves are small, overlap 2 to create a bigger leaf. 6. Grind freshly black pepper over the top. Roll the Chevre up in the leaf, tucking in the sides as you go. Press down lightly when you are finished to secure the leaf. Place the stuffed leaf seam side down on a plate. Repeat with the remaining leaves. 7. Place the prepared Chevre on a plate and refrigerate unwrapped. Chevre may be wrapped up to 2 days in advance. 8. To bake, heat the oven to 450 degrees F. Place the wrapped Chevre in a pie dish or rimmed baking sheet. Brush the tops lightly with extra virgin olive oil. 9. Place in the oven and bake for 10 to 15 minutes until the leaves are puffed and the cheese is soft when pressed lightly. Remove from the oven. 10. Serve the cheese warm on a plate garnished with pinot noir grape confit. Split the grape leaf with a sharp knife to access the Chevre. The grape leaf can be eaten or the cheese can be scooped out.