Grilled Sonoma Goat Cheese In Vine Leavescheese and eggs, greek, grilling recipes, lamb 4 cheese; goat, white, in -- rounds 8 tomatoes; sun-dried, in -- olive oil 1 cup oil; olive 8 leaves; grape, stems -- removed 16 croutons; rubbed with oil -- and baked in the oven 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 |
