Grilled Goat Cheese Wrapped in Grape Leaves
I am especially fond of several varieties of good goat cheese, and a few days ago I was playing around with a Trader Joe's brand made by Laura Chenel. Not at all bad, and priced very nicely, although I like some of the Cypress Grove cheeses even more - but the world is filled with great goat cheeses, and I'm sure you have your favorites. The last time I looked, the Cheeseboard in Berkeley had more than eighty goat cheeses in stock. That's just a small sample of the wonderful goat cheeses available world-wide.
Here's a nice way to serve your favorite goat cheese, but don't feel limited to just that type of cheese. I tried this with a Lagrein and found it to be delightful.
Choose your cheese and cut it into slices about 3/4-inch thick or so. Cut a few slices to make a few servings. Put your favorite extra virgin olive oil on a shallow plate and add a few sprigs of a good, fresh herb, such as thyme, to the oil. Then roll the cheese in the herb-infused oil, and put each round of cheese on an appropriately-sized grape leaf. Wipe each leaf, whether fresh or brined, with a clean paper towel or lint-free cloth towel. I like fresh leaves better than the brined leaves, but both will work. Place a sprig or two of the herb on the cheese and wrap the cheese securely in the grape leaf. If you're using fresh leaves, the small, attached stem can be used to secure the leaf around the cheese, or you can secure the leaf with a tooth pick.
Place the wrapped cheese on an oiled rack set about four to six inches above medium hot coals of fruit wood (grape vine trimmings are great, but apple, peach, pear are also excellent) or good quality "lump" charcoal The Lump Charcoal Database . Charcoal briquettes, like Kingsford, would be a choice of last resort. Grill the wrapped cheese for about three to four minutes on each side, place the packages on a warm plate, unwrap, and serve - enjoy the cheese and the aroma of the leaves and herbs cooked over wood.
I am especially fond of several varieties of good goat cheese, and a few days ago I was playing around with a Trader Joe's brand made by Laura Chenel. Not at all bad, and priced very nicely, although I like some of the Cypress Grove cheeses even more - but the world is filled with great goat cheeses, and I'm sure you have your favorites. The last time I looked, the Cheeseboard in Berkeley had more than eighty goat cheeses in stock. That's just a small sample of the wonderful goat cheeses available world-wide.
Here's a nice way to serve your favorite goat cheese, but don't feel limited to just that type of cheese. I tried this with a Lagrein and found it to be delightful.
Choose your cheese and cut it into slices about 3/4-inch thick or so. Cut a few slices to make a few servings. Put your favorite extra virgin olive oil on a shallow plate and add a few sprigs of a good, fresh herb, such as thyme, to the oil. Then roll the cheese in the herb-infused oil, and put each round of cheese on an appropriately-sized grape leaf. Wipe each leaf, whether fresh or brined, with a clean paper towel or lint-free cloth towel. I like fresh leaves better than the brined leaves, but both will work. Place a sprig or two of the herb on the cheese and wrap the cheese securely in the grape leaf. If you're using fresh leaves, the small, attached stem can be used to secure the leaf around the cheese, or you can secure the leaf with a tooth pick.
Place the wrapped cheese on an oiled rack set about four to six inches above medium hot coals of fruit wood (grape vine trimmings are great, but apple, peach, pear are also excellent) or good quality "lump" charcoal The Lump Charcoal Database . Charcoal briquettes, like Kingsford, would be a choice of last resort. Grill the wrapped cheese for about three to four minutes on each side, place the packages on a warm plate, unwrap, and serve - enjoy the cheese and the aroma of the leaves and herbs cooked over wood.
